Post by JJ Judkins on Feb 27, 2010 16:08:11 GMT -6
* Exported from MasterCook *
Buttermilk Fried Chicken with Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler/fryer chicken (3-1/2 to 4 pounds) -- cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water -- (1 1/2 to 2)
Salt and pepper to taste
Directions
Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in
a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.
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Per Serving (excluding unknown items): 792 Calories; 12g Fat (13.6% calories from fat); 32g Protein; 137g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 3588mg Sodium. Exchanges: 7 1/2 Grain(Starch); 2 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Buttermilk Fried Chicken with Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler/fryer chicken (3-1/2 to 4 pounds) -- cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water -- (1 1/2 to 2)
Salt and pepper to taste
Directions
Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in
a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 792 Calories; 12g Fat (13.6% calories from fat); 32g Protein; 137g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 3588mg Sodium. Exchanges: 7 1/2 Grain(Starch); 2 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0