Ingredients Jump to Instructions ↓

  1. For Chicken:

  2. 1 cup all-purpose flour

  3. 1 1/2 teaspoons dried basil , crushed

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon onion powder

  6. 1/4 teaspoon pepper

  7. 3-3-1/2-pound broiler-fryer chicken , cut up

  8. 1/2 cup buttermilk

  9. 2 tablespoons cooking oil

  10. For Gravy:

  11. 2 tablespoons all-purpose flour

  12. 1 teaspoon instant chicken bouillon granules

  13. 1/8 teaspoon pepper

  14. 1 3/4 cups milk

Instructions Jump to Ingredients ↑

  1. FOR CHICKEN: In a plastic bag combine flour, basil, salt, onion powder, and pepper. Set aside. If desired, remove skin from chicken. Rinse chicken; pat dry. Add chicken pieces 2 or 3 at a time to plastic bag, shaking bag to coat chicken pieces with flour mixture. Dip pieces, one at a time, into buttermilk. Add again to plastic bag with flour mixture, shaking to coat well.

  2. In a 12-inch skillet cook the chicken in hot oil for 15 minutes over medium heat, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35-40 minutes more, or till chicken is tender and no pink remains, turning occasionally. Remove chicken from skillet; drain on paper towels. Transfer chicken to a serving platter; keep warm.

  3. FOR GRAVY: Stir flour, bouillon granules, and pepper into drippings in skillet, scraping up browned bits. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with chicken.


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