Food recipes
Buttermilk Fried Chicken With Gravy Recipe
Buttermilk Fried Chicken With Gravy Recipe Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched salt...
Buttermilk Fried Chicken With Gravy Recipe
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
Directions:
Place chicken in a large flat dish.
Pour buttermilk over; cover and chill for 1 hour.
Combine flour, salt and pepper in a double-strength paper bag.
Drain chicken pcs; toss, one at a time, in flour mix.
Shake off excess; place on waxed paper for 15 min to dry.
Heat 1/8-1/4" of oil in a large skillet; fry chicken till browned on all sides.
Cover and simmer, turning occasionally, for 40-45 min, or possibly till juices run clear and chicken is tender.
Uncover and cook 5 min longer.
Remove chicken and keep hot.
Drain all but 1/4 c. drippings in skillet; stir in flour till bubbly.
Add in lowfat milk and 1 1/2 c. water; cook and stir till thickened and bubbly.
Cook 1 minute more.
Add in remaining water if needed.
Season with salt and pepper.
Serve with chicken.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
Directions:
Place chicken in a large flat dish.
Pour buttermilk over; cover and chill for 1 hour.
Combine flour, salt and pepper in a double-strength paper bag.
Drain chicken pcs; toss, one at a time, in flour mix.
Shake off excess; place on waxed paper for 15 min to dry.
Heat 1/8-1/4" of oil in a large skillet; fry chicken till browned on all sides.
Cover and simmer, turning occasionally, for 40-45 min, or possibly till juices run clear and chicken is tender.
Uncover and cook 5 min longer.
Remove chicken and keep hot.
Drain all but 1/4 c. drippings in skillet; stir in flour till bubbly.
Add in lowfat milk and 1 1/2 c. water; cook and stir till thickened and bubbly.
Cook 1 minute more.
Add in remaining water if needed.
Season with salt and pepper.
Serve with chicken.