Crispy Buttermilk Chicken with Pan Gravy Recipe
Indulge in our crispy buttermilk chicken, perfectly fried to golden perfection and served with a rich, savory pan gravy that elevates this classic comfort dish.
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Breading
In a shallow dish, mix together the flour, cornstarch, paprika, salt, and black pepper.
Bread the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Set aside on a rack.
Fry the Chicken
In a large skillet, heat enough oil to cover the bottom (about 1/4 inch deep) over medium-high heat. Once hot, add the chicken pieces skin-side down. Fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
Make the Gravy
In the same skillet, reduce the heat to medium and add butter. Once melted, whisk in the flour, cooking until golden. Gradually whisk in chicken broth, scraping up any brown bits. Simmer until thickened, seasoning with salt and pepper to taste.
Serve
Serve the crispy chicken with the pan gravy drizzled over the top.
