Pan Fried Buttermilk Chicken with Gravy
1 frying chicken (4 1/2 pounds)
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground black pepper
1 cup hot milk
oil for frying
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.
In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245ºF 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 325ºF 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 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.
Yield: 4 servings
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