~ buttermilk fried chicken & buttermilk gravy ~
I love cooking with buttermilk. This chicken is so tasty, served up with the slight tang of the buttermilk gravy. My family certainly approved. Enjoy!
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- vegetable - oil for frying - 2 - 3 tablespoons or more if needed
- 2 1/2 pounds bone in or boneless chicken thighs, skin removed
- 1 cup buttermilk, divided
- 1 cup chicken broth
- 2/3 cup flour + 2 tablespoons
- 1 teaspoon herbs de provence or thyme
- 1/2 teaspoon each - salt & season salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper & cayenne if preferred
How To Make ~ buttermilk fried chicken & buttermilk gravy ~
-
Step 1Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes. -
Step 2In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt. Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.
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Step 3Remove chicken from skillet and keep warm. Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.
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Step 4To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
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Step 5Serve the gravy over chicken and mashed potatoes if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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