Buttermilk Fried Chicken Recipe
With mashed potatoes and gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Buttermilk Fried Chicken
For the Mashed Potatoes
For the Gravy
Method
For the Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Breading
In another bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, coating thoroughly.
- 5
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Drain and Rest
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
For the Mashed Potatoes
- 7
- 8
For the Gravy
- 9
Prepare the Gravy Base
In the same skillet used for frying chicken, add drippings and heat over medium heat. Sprinkle in the flour and whisk for about 1 minute.
- 10
Add the Chicken Broth
Slowly whisk in the chicken broth, making sure to remove any lumps. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and black pepper.
