Buttermilk Fried Chicken with Pan Gravy


Buttermilk Fried Chicken with Pan Gravy

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.

A southern classic this crispy, succulent buttermilk fried chicken is the stuff sunday supper dreams are made of.

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. This pan gravy is pretty easy to make as far as gravies go. All you need to do is save some of the pan drippings from the fried chicken, whisk in some flour and add some milk, seasoning salt and pepper and you are good to go. It is a rich, creamy gravy that is great when poured over the chicken or some piping hot mashed potatoes.

Note: this post was originally published in 2009 and updated in 2016.

A southern classic this crispy, succulent buttermilk fried chicken is the stuff sunday supper dreams are made of.

  • Serves 4
  • Prep time:
  • Cook time:

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

Gravy Ingredients

  • 3 tablespoons reserved pan drippings
  • 3 tablespoons flour
  • 1 1/2 - 2 cups milk
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon fresh cracked pepper


  1. Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to warm setting.
  3. Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.
  4. Transfer chicken to a colander to strain buttermilk.
  5. In a bowl combine flour and seasoning salt. Dredge chicken so that it is completely coated. Shake off excess flour.
  6. Once the oil reaches 350 degrees place chicken in the oil and cover. Fry for 7 minutes. Turn chicken, cover and fry for another seven minutes. Remove cover and fry for 2 - 3 more minutes or until golden brown. You may need to do this step in batches as to not overcrowd the pan.
  7. Transfer fried chicken to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.
  8. Reserve 3 tablespoons of chicken pan drippings.
  9. 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.
  10. 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!

  • http://mangiodasola.blogspot.com Memoria

    O-M-G! This looks and sounds so good!!!!!! If I weren’t on my diet, I would make this right this second. YUM!! I love chicken and gravy with mashed potatoes.

  • http://thezoeblog.blogspot.com zoe

    This looks absolutely amazing! I am craving fried chicken for breakfast!

  • http://journeyofanitaliancook.blogspot.com Claudia

    My family is a huge fried chicken fan and this looks just like what they crave. Will try – grand recipe.

  • http://simplyscrumptiousfoodie.com Jessie

    delicious! I need to try that pan gravy dip the next time I make chicken

  • http://www.southerngracegourmet.com Angelia McGowan

    That looks delicious, I have actually never made buttermilk fried chicken, always with egg instead. I always use buttermilk with catfish. Never had the milk gravy for dinner, good idea. I get stuck in my ways, and am glad to find great recipes like yours to get me unstuck!

  • http://watkinslynn.typepad.com/pages_pucks_and_pantry/ Mrs. L

    How did you know I was craving home-made fried chicken? This sounds delish!

  • Pingback: 2016 Cookery Project — Buttermilk Fried Chicken with Pan Gravy | More Songs about Buildings and Food()

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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