Burton's Southern Fried Chicken with White Gravy
Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.
Ingredients
Directions
Cook's Notes:
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on an electric stove one may have to alternate the settings several times while one is cooking. Also, it is a good idea to have a pan lid and a fire extinguisher handy whenever you fry in oil.
I have not tried 2 cups unflavored yogurt in place of the buttermilk, but others have and say that it is not noticeably different in flavor.
I often use ranges for ingredient amounts. I find that no two meals are alike, so a range often encourages one to be mindful of their ingredients and the sizes of pieces.
Fry in grapeseed oil or other high smoke-point oil such as canola or peanut oil.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
