Ingredients
- 2 lbs chicken (breast or thighs)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Vegetable oil or lard for frying
- 1 cup chicken broth
- 2 tbsp cream
Instructions
- Marinate chicken pieces in buttermilk for at least 2 hours or preferably overnight.
- Combine flour with salt, pepper, and garlic powder in a large bowl.
- Dredge each piece of chicken in the seasoned flour.
- Heat about an inch of oil in a skillet over medium-high heat.
- Fry chicken for 5-7 minutes on each side until golden brown and cooked through.
- Transfer fried chicken to a wire rack to drain excess oil.
- For the gravy, use drippings, add flour to create a roux, whisk in chicken broth until thickened, and finish with cream.
Notes
For a lighter version, use skinless chicken breasts and bake instead of frying. Serve with nutrient-dense vegetables.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American