RCI-MT.004.0097.001
Buttermilk Fried Chicken with Pan Gravy
Buttermilk Fried Chicken with Pan Gravy is a Southern main meal in the USA, served often at "Sunday dinner" ("dinner" being the midday meal for many Southerners) or church "suppers" ("supper" being the term for the evening meal).
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 small
- 1 clove
- 3-4 tbsp
- chicken stock/bouillon (or 2 cups stock and 1 cup cream)3 cups
- 1 unit
Method
1
Pour off the accumulated oil from the pan, though reserving 3-4 tablespoons and all the flour and chicken residue. Keeping the pan on medium flame, toss in one small chopped onion and a clove of garlic. Sauté for a few minutes. Whisk in 3-4 tablespoons of flour, and keep stirring until the mixture becomes light to medium brown. Do not burn.
8 minutes
2
Whisk in 3 cups of chicken stock or bouillon (or 2 cups stock and 1 cup cream). Simmer on low flame, covered, for 15 minutes. Salt and pepper to taste.
15 minutes
3
Serve chicken with rice, and with some green vegetable. Spoon gravy over rice and chicken.
5 minutes