Buttermilk Fried Chicken Buttermilk Gravy Recipes

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BUTTERMILK FRIED CHICKEN WITH GRAVY



Buttermilk Fried Chicken with Gravy image

Provided by Wanna Make This?

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

8 large bone-in, skin-on chicken thighs (about 3 pounds total)
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth, plus more if needed
1 cup whole milk
2 large sprigs thyme
1 tablespoon olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
1 1/2 cups plus 3 tablespoons all-purpose flour
Vegetable oil, for frying
3/4 cup cornstarch
1/4 cup Cajun seasoning

Steps:

  • Use kitchen shears to cut off any excess skin from the chicken thighs. Finely chop the skin and refrigerate. Use a sharp paring knife to cut around the bone in each of the thighs and remove.
  • Whisk together the buttermilk, a pinch salt and pepper in a large bowl. Add the boneless chicken thighs and marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Once the chicken has marinated, make the gravy. Combine the chicken broth, whole milk and thyme in a small saucepan and bring to a simmer over medium heat. Turn off the heat and cover with a lid.
  • Meanwhile, put the olive oil and chicken skin in a large high-sided skillet. Turn the heat to medium and cook until the fat from the skin has rendered and the is skin is browned in spots, about 10 minutes, stirring occasionally. Add the onions, 1 teaspoon salt and a couple grinds of pepper and cook until tender, stirring frequently, about 10 minutes. Stir in 3 tablespoons of the flour and cook for 2 minutes, stirring constantly. Whisk in the milk mixture and bring the liquid up to a strong simmer, increasing the heat if needed. Cook until thickened to the consistency of gravy, about 5 minutes, stirring frequently. Season with salt and pepper if needed. Remove and discard the thyme. Cover with a lid to keep warm while you fry the chicken.
  • Fill a large Dutch oven a little less than halfway with vegetable oil and heat to 350 degrees F. Fit a baking sheet with a wire cooling rack.
  • Whisk together the remaining 1 1/2 cups flour, the cornstarch and Cajun seasoning in a medium bowl. One by one, remove the chicken thighs from the buttermilk marinade, allowing any excess to drip away, then dredge in the seasoned flour until completely coated.
  • When the oil is hot, fry the chicken in batches of 2 to 3 pieces until golden brown and the internal temperature is 165 degrees, 5 to 7 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to the cooling rack. Allow the oil to return to 350 degrees F in between each batch.
  • Serve immediately with the gravy. If the gravy thickens too much as it sits, whisk in additional chicken broth to thin the gravy out to your liking.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

BUTTERMILK FRIED CHICKEN WITH GRAVY



Buttermilk Fried Chicken With Gravy image

This recipe is from Taste of Home, and it's a delicious fried chicken recipe. Prep time excludes refrigeration time. Complete and utter comfort food...

Provided by AmyZoe

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs broiler-fryer chickens
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
cooking oil (for frying)
3 tablespoons all-purpose flour
1 cup milk
1 1/2-2 cups water
salt and pepper

Steps:

  • Place chicken in a large flat dish.
  • Pour buttermilk over chicken and refrigerate 1 hour.
  • Combine flour, salt, and pepper in a double-strength paper bag.
  • Drain chicken and toss pieces one at a time in the flour mixture.
  • Shake off excess and place on waxed paper for 15 minutes.
  • Heat 1/8 to 1/4 inch of oil in a skillet.
  • Fry chicken until browned on all sides.
  • Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
  • Uncover and cook 5 minutes longer.
  • Remove chicken and keep warm.
  • Drain all about 1/4 cup drippings and stir in flour until bubbly.
  • Add milk and 1 1/2 cups water.
  • Cook and stir until thickened and bubbly.
  • Cook 1 minute more.
  • Add remaining water if needed.
  • Season with salt and pepper.
  • Serve with chicken.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Michael Symon : Food Network

Number Of Ingredients 8

12 ounces buttermilk
1 tablespoons fresh thyme
1 tablespoons fresh rosemary
1 tablespoons flat leaf parsley
1 teaspoon cayenne pepper
Salt and pepper, to taste
All purpose flour, for dressing
Lard, for frying

Steps:

  • In a shallow bowl or baking dish mix together buttermilk, thyme, rosemary, flat leaf parsley, cayenne and salt and pepper. Add chicken and marinate in the refrigerator for 4 to 6 hours. Dredge marinated chicken in flour. Add lard to a heavy skillet, cook chicken over medium heat until golden brown, finish on a baking sheet in preheated 350 degree oven.;

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish

Steps:

  • For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  • With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  • Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  • When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  • Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  • Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

~ BUTTERMILK FRIED CHICKEN & BUTTERMILK GRAVY ~



~ Buttermilk Fried Chicken & Buttermilk Gravy ~ image

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!

Provided by Cassie *

Categories     Gravies

Time 25m

Number Of Ingredients 9

vegetable oil for frying - 2 - 3 tablespoons or more if needed
2 1/2 lb bone in or boneless chicken thighs, skin removed
1 c buttermilk, divided
1 c chicken broth
2/3 c flour + 2 tablespoons
1 tsp herbs de provence or thyme
1/2 tsp each - salt & season salt
1/2 tsp garlic powder
1/2 tsp pepper & cayenne if preferred

Steps:

  • 1. Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.
  • 2. In 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.
  • 3. Remove 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.
  • 4. To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
  • 5. Serve the gravy over chicken and mashed potatoes if desired.

TEA-BRINED BUTTERMILK FRIED CHICKEN AND GRAVY



Tea-Brined Buttermilk Fried Chicken and Gravy image

Provided by Sean Brock

Categories     Chicken     Fry     Kid-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 23

1 gallon water
38 regular black tea bags or 4 ounces loose black tea
1 cup kosher salt
1 cup sugar
1 chicken (about 3 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 wings, and 2 breasts)
2 quarts buttermilk, preferably whole-milk
3 tablespoons hot sauce
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 1/2 pounds chicken skin, cut into 1/2-inch pieces
6 cups flour, preferably Anson Mills White May Flour
1 cup fine cornmeal, preferably Anson Mills Antebellum Fine White Cornmeal
2 tablespoons cornstarch
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 cup rendered fresh lard
1 cup canola oil
2 ounces Benton's slab bacon, diced
2 ounces Benton's smoked ham, diced
2 tablespoons unsalted butter
Sea salt
Gravy

Steps:

  • For the brine:
  • 1. Put the water in a pot and bring to a boil over high heat. Remove from the stove, add the tea bags, and let them steep for 8 minutes.
  • 2. Remove the tea bags, or strain the liquid if you used loose tea. Add the salt and sugar to the hot water and stir to dissolve them. Pour the brine into a heatproof container and cool it to room temperature, then refrigerate until completely cold.
  • 3. Rinse the chicken with cold water. Place in the brine, cover, and refrigerate for 12 hours. After the chicken has spent 12 hours in the brine, make an ice bath in a large bowl with equal amounts of ice and water. Place the chicken in the ice bath for 5 minutes. (The ice will rinse away any impurities.) Remove the chicken and pat it dry.
  • 4. Combine the buttermilk, hot sauce, and 1 tablespoon of the black pepper in a large container. Add the chicken pieces to the buttermilk mixture, cover, and let marinate for 1 hour at room temperature.
  • 5. While the chicken is marinating, put the chicken skins in a small saucepan over very low heat, adding a small amount of water to prevent the skins from sticking and burning. Cook the skins, stirring frequently so that they don't burn, until their fat is rendered. Strain the fat; you need 1 cup.
  • 6. Drain the chicken, quickly rinse under cold water, and pat dry.
  • 7. Combine the flour, cornmeal, cornstarch, garlic powder, onion powder, the remaining 1 teaspoon black pepper, the cayenne pepper, and smoked paprika in a large bowl and mix well. Add the chicken and toss to coat thoroughly. Allow it to sit for 15 minutes, then shake off any excess, transfer the chicken to a wire rack, and let sit for 15 minutes.
  • 8. Meanwhile, put the chicken fat, lard, and canola oil in a large, deep cast-iron skillet. Add the bacon and ham and heat the fats over medium-high heat until an instant-read thermometer inserted into the fat reads 275°F. Turn the heat off and allow the bacon and ham to infuse the fats and oil for 10 minutes.
  • 9. With a skimmer or slotted spoon, remove the bacon and ham from the skillet (discard them or eat as a snack). Set up a rimmed baking sheet lined with paper towels, or place a wire rack over the sheet and place alongside the stove. Heat the oil to 300°F. Add the breasts and thighs and cook for 3 minutes. Add the legs and wings and cook for 5 minutes more. (Remove the fat needed for the gravy at this point and start the gravy.)
  • 10. Turn the chicken over, cover the skillet, and cook until the pieces of chicken are the color of hay, about another 5 minutes. Remove the lid, turn the pieces again, cover, and cook the chicken until golden brown, another 3 minutes. Add the butter and continue cooking, turning the pieces once, for another 2 minutes or so on each side. The chicken should be crispy and golden brown. Let the chicken rest and drain on wire racks or on a plate covered with paper towels for about 8 minutes, but no longer.
  • 11. Sprinkle with sea salt and serve with the gravy.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY



Pan Fried Buttermilk Chicken with Gravy image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, about 4 1/2 pounds
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon dried ground oregano
1 tablespoon dried ground thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
Oil for pan frying
1 cup hot milk
1 large bunch collard greens, about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
  • In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
  • After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
  • Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
  • Yield: 6 to 8 portions

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