Pan Fried Buttermilk Chicken with Gravy
1 frying chicken (4 1/2 pounds)
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground black pepper
1 cup hot milk
oil for frying
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
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 245ºF on a
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 325ºF oven to keep warm while
finishing remaining chicken.
After all the chicken has been cooked, pour off all of the oil except 2
tablespoons to make the gravy. Add 2 tablespoons 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.
Yield: 4 servings