Pan Fried Buttermilk Chicken with Gravy

Serves 4.

1	frying chicken, about 4 1/2 lb
1 qt	buttermilk
2 cup	flour
1 tbsp	paprika
1 tbsp	cayenne pepper
1 tbsp	dried ground oregano
1 tbsp	dried ground thyme
1 tsp	ground cumin
1 tsp	ground coriander
2 tsp	salt
1 tsp	ground black pepper
	oil for pan frying
1 cup	hot milk

Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour.

In a large cast iron skillet over medium heat, heat ¹⁄₂-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 oven to keep warm while finishing remaining chicken.

After all the chicken has been cooked, pour off all of the oil except 2 tbsp to make the gravy. Add 2 tbsp seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken.

Serve with cornbread.

(Recipe courtesy of Michael's Place.)

Pan Fried Buttermilk Chicken with Gravy

Recipes collected by Colin J. Wynne