Buttermilk Fried Chicken with Pan Gravy

Overhead photo of fried chicken on a white plate with mashed potatoes and broccoli.

Buttermilk Fried Chicken with Pan Gravy

Crispy on the outside and juicy on the inside, Buttermilk Fried Chicken is a classic. Learn tips and tricks so you can make a perfect batch every time!

Course Main Dishes

Cuisine Southern

Keyword buttermilk, buttermilk chicken, canola oil, chicken, chicken legs, comfort food, flour, Food, fried chicken, fry, fryer chicken, frying, garlic, johnny's seasoning salt, onions, Recipe, seasoning salt, southern food

Prep Time 7 hours 40 minutes

Cook Time 30 minutes

Total Time 8 hours 10 minutes

Servings Servings

Calories 934kcal

Ingredients

Buttermilk Fried Chicken Ingredients:

8 chicken drumsticks
2 cups buttermilk
1/2 onion sliced
3 cloves garlic chopped
1/4 cup hot sauce like Frank's Red Hot
2 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon granulated garlic or garlic powder
1 teaspoon paprika
3/4 teaspoon black pepper
1 1/2 teaspoon dried summer savory or thyme
1 teaspoon onion powder
canola oil for frying

Gravy Ingredients

3 tablespoons reserved pan drippings
3 tablespoons flour
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Instructions

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.
In a bowl combine flour, salt, granulated garlic, paprika, black pepper, summer savory and onion powder. Dredge chicken so that it is completely coated. Shake off excess flour. Allow to set for 15 minutes.
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.
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.
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.

Notes

Nutrition facts are for estimation purposes only.

Nutrition