Dinner

Buttermilk Fried Chicken with Gravy

Nothing says down-home cooking like some Buttermilk Fried Chicken with Gravy! Add some buttery mashed potatoes and some fresh corn on the cob to that plate, and look out! You'll start off by letting your fryer chicken soak up some rich Smith's Buttermilk. Then you'll toss that chicken in a coating of flour, salt and pepper and let it dry for just a bit. Heat up your cooking oil in a large skillet, and fry the chicken until browned on all sides, then simmer your Buttermilk Fried Chicken until thoroughly cooked. All of those drippings left in the pan will not go to waste! Stir in some flour, Smith's Milk, water and seasoning until it's thick and bubbly. Drape your Buttermilk Fried Chicken in that rich gravy and serve up some delicious memories!

How to Make

INGREDIENTS

1 broiler-fryer chicken (2-1/2 to 3 lb), cut up
1 cup Smith's buttermilk
1 cup all-purpose flour
1-1/2 tsp salt
1/2 tsp pepper
Cooking oil for frying.

Gravy:

3 tbsp all-purpose flour
1 cup Smith's milk
1-1/2 to 2 cups water
salt and pepper, to taste

DIRECTIONS

Place chicken in a large flat dish. Pour Smith's buttermilk over; cover and refrigerate for 1 hour.
Combine flour, salt and pepper in a double-strength paper bag. Drain chicken pieces; toss, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes to dry.
Heat 1/8" to 1/4" of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear and chicken is tender.
Uncover and cook 5 minutes longer. Remove chicken and keep warm.
Drain all but 1/4 cup drippings in skillet; stir in flour until bubbly.
Add Smith's milk and 1-1/2 cups of water; cook and stir until thickened and bubbly.
Cook 1 minute more. Add remaining water, if needed. Season with salt and pepper. Serve with chicken.

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