Buttermilk Fried Chicken

Source: Texas Cooking

A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

3 pounds frying chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour

At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.

Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.

When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully place the chicken pieces, skin side down, starting with the dark meat, in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.

Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

Variations: Add 1 teaspoon tobassco or your favorite hot sauce to the buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons of their juice.


Cream Gravy for Chicken

It is not mandatory that you make Cream Gravy every time you fry chicken, but it really completes a meal. Once you've fried the chicken, half the work is done, so it's not that much more trouble to go ahead and make it.

2 tablespoons pan drippings from chicken frying
2 tablespoons left-over flour mixture from chicken flouring
1-1/2 cups milk OR 1 cup milk and 1/2 cup beef broth
salt and freshly ground pepper, to taste

After frying the chicken, drain the drippings from the skillet, leaving in the crusted and browned bits and reserving 2 tablespoons of the drippings.

Return the 2 tablespoons of drippings to the skillet, and turn heat to medium. Sprinkle the left-over flour mixture that you used to flour the chicken into the drippings and, over medium-low heat, stir vigorously for about 2 minutes to "cook" the flour. Then, stirring constantly, slowly add the milk (OR milk and beef broth), and bring to a boil.

Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.