Post by JJ Judkins on Apr 26, 2010 21:10:31 GMT -6
* Exported from MasterCook *
BUTTERMILK FRIED CHICKEN WITH GRAVY
Recipe By :Taste of Home
Serving Size : 4 Preparation Time :0:00
Categories : New Entries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler-fryer chicken--2 1/2-3 pounds -- cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
cooking oil -- for frying
Gravy:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water -- up to 2 cups
salt and pepper -- to taste
"We raised out own meat and vegetables when I was a girl. This golden
chicken always reminds me of Mom and home...there's nothing quite like a
crispy piece topped with creamy gravy." Vera Reid / Laramie, WY
Place chicken in a large flat dish. Pour buttermilk over; refrigerate 1
hour. Combine flour, salt and pepper in a double strength paper bag. Drain
chicken; toss pieces, one at a time, in flour mixture. Shake off excess;
place on waxed paper for 15 minutes. Heat 1/8-1/4" of oil in a skillet; fry
chicken until browned on all sides. Cover and simmer, turning occasionally,
for 40-45 minutes, or until juices run clear. Uncover and cook 5 minutes
longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings;
stir in flour until bubbly. Add milk and 1 1/2 cups water; cook and stir
until thickend and bubbly. Cook 1 minute more. Add remaining water if
needed. Season with salt and pepper. Serve with chicken. Yield: 4-6
servings.
MC formatted for your cooking pleasure by Pamela Creeden 8/31/2000.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 198 Calories; 3g Fat (13.6% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 897mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
BUTTERMILK FRIED CHICKEN WITH GRAVY
Recipe By :Taste of Home
Serving Size : 4 Preparation Time :0:00
Categories : New Entries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler-fryer chicken--2 1/2-3 pounds -- cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
cooking oil -- for frying
Gravy:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water -- up to 2 cups
salt and pepper -- to taste
"We raised out own meat and vegetables when I was a girl. This golden
chicken always reminds me of Mom and home...there's nothing quite like a
crispy piece topped with creamy gravy." Vera Reid / Laramie, WY
Place chicken in a large flat dish. Pour buttermilk over; refrigerate 1
hour. Combine flour, salt and pepper in a double strength paper bag. Drain
chicken; toss pieces, one at a time, in flour mixture. Shake off excess;
place on waxed paper for 15 minutes. Heat 1/8-1/4" of oil in a skillet; fry
chicken until browned on all sides. Cover and simmer, turning occasionally,
for 40-45 minutes, or until juices run clear. Uncover and cook 5 minutes
longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings;
stir in flour until bubbly. Add milk and 1 1/2 cups water; cook and stir
until thickend and bubbly. Cook 1 minute more. Add remaining water if
needed. Season with salt and pepper. Serve with chicken. Yield: 4-6
servings.
MC formatted for your cooking pleasure by Pamela Creeden 8/31/2000.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 198 Calories; 3g Fat (13.6% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 897mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0