Description
Hello food enthusiasts! 🍗 If you’re looking to treat your taste buds to a comforting, home-style dish, you’ve come to the right place. This Crispy Buttermilk Chicken with Country Gravy is an all-time favorite that brings warmth and flavor to any table. Perfectly crispy on the outside and tender on the inside, this dish is a must-try for anyone who loves classic Southern comfort food. Ready to dive in? Let’s get cooking!
Ingredients
Scale
- 6–8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- Oil for frying
For the Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Prepare the frying oil: Heat oil in a deep fryer or large pan on the stove to 325°F (163°C).
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Combine the wet ingredients: In another bowl, whisk together the buttermilk, egg, and hot sauce.
- Dredge the chicken: Dip the chicken first in the flour mixture, then into the egg mixture, and finally coat it again in the flour mixture. Press down to ensure the flour sticks well to the chicken.
- Fry the chicken: Place the chicken in the hot oil and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all the chicken pieces.
- Prepare the gravy: For the gravy, in a large pan, add 1/4 cup of the reserved oil from frying and heat over medium-high. Stir in the flour until absorbed and cook for about 1 minute. Slowly add in the milk, whisking constantly until the gravy thickens. Season with salt and pepper to taste.
- Serve: Pour the gravy over the fried chicken before serving.
Notes
- Maintain the oil temperature: It’s crucial to keep the oil at the right temperature (325°F) to achieve that perfect crispiness without burning the chicken.
- Double coating: The double coating process (flour, egg, then flour again) is essential for getting that extra crispy crust. Don’t skip it!
- Resting the chicken: After frying, let the chicken rest on a wire rack instead of a paper towel if you want to maintain maximum crispiness.