July 4, 2010

Buttermilk Fried Chicken and Gravy

Posted By Firehouse Chef
btrmlk_chkButtermilk Fried Chicken and Gravy - This succulent, super quick recipe for fried chicken steak and gravy is as delicious as it is easy. From prep to plate in “Less Than 30 Minutes”, this homemade recipe will soon be a new regular at your house, even kids love it! Tender, moist chicken, slightly breaded, and fried/steamed, for quick cooking, then smothered in a pan gravy, recipe included, Mmmm. For added flavor, feel free to add your favorite fresh herbs and spices to the breading of this very quick and easy recipe.
Prep Time: 5-10 mins
Cook Time: 12-15 mins
Servings: 4
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Buttermilk Fried Chicken and Gravy

1 pound chicken thigh or breast, skinless, boneless
1 Cup buttermilk, divided
¼ Cup yellow cornmeal
¼ Cup + 2 teaspoons flour
½ Teaspoon salt
1 Teaspoon Pepper
¼ Cup oil
¾ Cup chicken broth

Directions to make Buttermilk Fried Chicken and Gravy

Step 1:In one bowl put only ½ Cup buttermilk reserving other ½ cup. In another bowl, mix cornmeal, flour, salt and pepper. Dip chicken in milk, moistening well, then dredge through dry mixture in second bowl.
Step 2:Meanwhile, heat oil in skillet to Medium-High. Once pan is hot, add chicken, cover and cook 3-5 minutes per side, leaving lid on, and turning only once. The steam created with the lid on, is essential to correct cooking.
Step 3:Remove chicken from pan and keep warm. In skillet, stir in the remaining flour, mixing well, @ 1 minute. Mix broth and buttermilk, then whisk into skillet. Simmer at rolling boil, stirring often until thickened, 2-5 minutes. Spoon over chicken.

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