RCI-MT.006.0046.001

Buttermilk Fried Chicken with Pan Gravy

Name: Buttermilk Fried Chicken with Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit oil; 1 small onion (or shallots) chopped; 1 clove of garlic; 3-4 tbsp flour; 3 cups chicken stock/bouillon (or 2 cups stock and 1 cup cream); 1 unit salt and pepper

Southern cuisine (USA) | Fried Chicken is a Southern main meal in the USA, served often at "Sunday

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

oil
1 unit
onion (or shallots) chopped
1 small
of garlic
1 clove
flour
3-4 tbsp
chicken stock/bouillon (or 2 cups stock and 1 cup cream)
3 cups
salt and pepper
1 unit

Method

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.

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.

Serve chicken with rice, and with some green vegetable. Spoon gravy over rice and chicken.

Buttermilk Fried Chicken with Pan Gravy

Ingredients

Method

What Makes This Variant Distinct