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Buttermilk Fried Chicken with Gravy

Rated as 4.39 out of 5 Stars

"We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. -- Vera Reid, Laramie, Wyoming"
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Ingredients

1 h 15 m servings
Original recipe yields 6 servings

Directions

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  1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
  2. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
  3. Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
  4. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

Reviews

Read all reviews 60
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a good recipe for that down-home taste. My only complaint is that putting the lid on to simmer causes the crisp skin to become soggy and greasy. The second time I made this recipe, I j...

Most helpful critical review

I liked the buttermilk marinade, but I think I'm going to stick to my usual fried chicken. I clean each piece, rinse under cold water, pat dry. Then beat 3 eggs, add 1 teaspoon salt, 1 teaspoo...

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This is a good recipe for that down-home taste. My only complaint is that putting the lid on to simmer causes the crisp skin to become soggy and greasy. The second time I made this recipe, I j...

I haven't made fried chicken in a long time because usually all my crispy skin falls off and ruins the chicken. This was EXCELLENT! I added paprika, poultry seasoning and garlic salt to the flo...

Yup, that's the way to do it! You can add your favorite herbs and spices, but nothin's as good as plain ol' fried chicken. The buttermilk actually tenderizes the chicken!

I used boneless chicken breasts and found this to recipe to be quite flexible with boneless chicken. The buttermilk did a fantastic job at keeping the chicken hydrated and moist even after the c...

This was wonderful! I soaked my chicken overnight in the buttermilk. Super good! Loved it!

Aweesome , crispy and savory! I DID NOT simmer for time stated....that just seemed far too long....and I did not cover. I served with honey glazed carrots and roasted potatos.

This was very good. I used a pound of boneless skinless chicken breasts and just cut each of them in half--I only cooked them about 10-12 minutes per side total, and didn't cover them, as per on...

I soaked my chicken overnight. Used Alton Brown's recommended fried chicken spice mixture (I have it premixed so don't remember what's in it) instead of just salt and pepper. The cooking instr...

My family loved this recipe! It was a very comforting meal to eat together, and we all thought it was very delicious. Next time I may add some of my favorite spices/seasonings.