Posted May 13, 2013
I have always been a little crazy about the crispy, succulent goodness of fried chicken. Ryan on the other hand, is not a fan. Crazy right? I would always throw it in there as an option for dinner and he would nix it right away. So this time I upped the ante and promised creamy pan gravy along side. That did the trick.
In my mom’s house people always went after the coveted chicken drumstick making it difficult to get unless you had extremely quick hands. A fight would ensue and there would be threats of going to our rooms without dinner. Perhaps that is why whenever I make fried chicken, I only use chicken drumsticks. I’m not sure why they are so coveted maybe it is because they stay so perfectly juicy and are the easiest pieces to eat. However, if they are not as popular in your house substitute a whole fryer chicken so you can get a variety.
As far as the gravy goes, I just cannot watch all of those lovely fried pan drippings go to waste so gravy is a natural accompaniment to fried chicken for me. And don’t think I am trying to be all healthy buy using fat free milk, it was pure laziness. I didn’t have any other kind and I was not keen on the idea of going to the store. The gravy did turn out perfectly creamy though so the saved calories were just a bonus. Although if you are counting calories, I’m not sure that this is the meal for you.
Buttermilk Fried Chicken with Pan Gravy Recipe
Tender and crispy buttermilk fried chicken with a creamy pan gravy.
Buttermilk Fried Chicken Ingredients:
- 8 chicken drumsticks
- 2 cups buttermilk
- 1/2 onion sliced
- 3 cloves garlic, chopped
- 1 1/2 cups flour
- 2 tablespoons seasoning salt (I like Johnny's)
- canola oil for frying
- 3 tablespoons reserved pan drippings
- 3 tablespoons flour
- 1 1/2 - 2 cups fat free milk
- 1 teaspoon seasoning salt
- 1/2 teaspoon fresh cracked pepper
- Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.
- Preheat oven to warm setting.
- Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.
- Transfer chicken to a colander to strain buttermilk.
- In a bowl combine flour and seasoning salt. Dredge chicken so that it is completely coated. Shake off excess flour.
- Once the oil reaches 325 degrees fry the chicken pieces until golden brown about 10-12 minutes per-side or until the chicken is cooked through. (Note: If you do not have a thermometer to check the temperature of the oil simply sprinkle some flour in the oil, if it sizzles the oil is ready.)
- Transfer to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.
- Reserve 3 tablespoons of chicken pan drippings.
- In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.
- Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.
My accompaniments of choice were Creamy Mashed Potatoes and sauteed green beans. Be on the look out for the recipe for the beans. Enjoy!