Buttermilk Fried Chicken with Gravy
The secret to tender, juicy chicken is soaking it in rich, creamy buttermilk—the longer the better. Our family-favorite recipe is perfect for Sunday dinners and family picnics, with sweet tea on the side.
Buttermilk Fried Chicken with Sweet Pickled Celery | Gordon Ramsay
Gordon Ramsay's very own version of fried chicken - a street food feast for the whole family, with a little help from young Jack. A real treat, but perhaps not for every night of the week!
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Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network
Tyler makes one-of-a-kind Texas-style chicken-fried steak with classic white gravy!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Chicken Fried Steak and Gravy
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr
Prep: 15 min
Inactive: 25 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 to 2 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
Kosher salt and freshly ground black pepper
3 whole eggs, beaten
2 cups buttermilk or whole milk
Hot sauce, to taste
Vegetable oil
3 heaping tablespoons all-purpose flour
1 cup buttermilk
1 cup whole milk
Directions
In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.
Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.
Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve
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Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network
HOW TO MAKE SPICY BUTTERMILK CHICKEN | EASY SPICY BUTTERMILK CHICKEN RECIPE
Ingredients:
1. Fried Chicken
- chicken breast
- 3 tbs flour
- 1 tsp corn flour
- 1 tsp curry powder
- 1 egg
- whitepepper
- blackpepper
- salt
2. Buttermilk
- 2 tbs butter
- chopped garlic
- chilli
- curry leaves
- 1 can evaporated milk
- powder chicken stock
- blackpepper
#howmakebuttemilkchicken
#buttermilkchickenrecipe
MY BEST CHICKEN FRIED CHICKEN || with the BEST GRAVY ❤️
This CHICKEN FRIED CHICKEN is comfort food at it’s best, your family will run to the table for it, lol! Well I always did, it’s just that good. This is one hearty meal that I think everybody loves because it’s definitely a stick to your ribs kind of meal. I pick out boneless chicken breasts, but you can use thighs if you prefer, I slice the breast in half lengthwise then pound them fairly thin about 1/2 inch or so because you don’t want them so thick that they don’t cook well from the center. You want them to cook evenly so it’s important that they are uniform in size, I love to side them with mashed potatoes and a good veggie, I picked green beans. You want to make sure that your meat is dry before breading it if you want your coating to stick well. Gravy will complete this amazing chicken fried chicken, and mine is a winner. I hope you give this recipe a try.❤️
INGREDIENTS ____________
1 Boneless chicken breast (about 3/4 lb)
about 1/2 inch thick
3/4 C. All purpose flour
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/4 tsp Baking powder
1/4 tsp Baking soda
1 tsp parsley flakes
1 tsp Paprika
Pepper to your liking
Salt (about 1/2 to 3/4 tsp) you decide
1 C. Vegetable oil
EGG MIXTURE _______________
1 large egg
3/4 C. Buttermilk
GRAVY____________________
2 Tbsp Bacon grease
2-3 Tbsp flour mixture used for breading (i used 3 Tbsp)
2 C. Milk
Salt to your liking
Pepper to your liking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#chickenfriedrecipe
#chickenfryrecipe
#chickenrecipes
The Best Smothered Fried Buttermilk Chicken & Gravy Recipe
In this video recipe I show you from start to finish how to make the best smothered fried buttermilk chicken and gravy! A budget meal that is easy and comforting. Coated buttermilk chicken fried and then smothered in a rich seasoned onion gravy. Oh My! Enjoy.
Old Fashion Smothered Fried Buttermilk Chicken & Gravy
INGREDIENTS:
2-3 pounds chicken thighs
1 large sliced onion - about 2 cups
1 clove minced garlic
3-4 cups chicken broth
salt and pepper
1/4 cup oil
MARINADE:
4 cups buttermilk
1 tbsp. black pepper
1 tbsp. adobo
1 tbsp. garlic powder
1 tbsp. onion powder
2-3 tbsp. sriracha sauce
COATING:
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning
1 tsp. celery seed
Marinade chicken in seasoned buttermilk for at
least 4 hrs.
Dredge chicken into seasoned flour and shake off
excess.
In a large skillet on medium add oil to coat bottom
of pan. Add chicken and brown on both sides for 2-3
minutes and remove from pan.
Add sliced onions to pan with drippings and bits.
Stir for 2-3 minutes until all bits are loose from the
pan.
Add minced garlic and stir for 30 seconds and then
add 2 tbsp of leftover seasoned flour. Stir and cook
for 1 minute until flour absorbed.
Slowly add in chicken broth, stir and bring to simmer.
Add chicken back into the pan and flip/baste with gravy
every 10 minutes.
Cook for 30-40 minutes until done.
Remove from heat and let rest for 10 minutes before
serving.
Can serve with egg noodles, mashed potatoes, rice,
pasta, biscuits or waffles.
Enjoy.
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