Buttermilk Fried Chicken Recipe with Mushroom Gravy Recipe @bestrecipebox

Buttermilk Fried Chicken with Mushroom Gravy

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 589 kcal
The outside texture of the fried chicken is super crispy and flaky. The little bit of buttermilk in the dry mixture will give the flaky bits that fry up to the wonderful texture. Watch our video so you can see what the texture of the mixture should look like before frying. Serve with a side of mashed potatoes! YUM! You can make the mushroom gravy first if you want and keep it on low heat before serving. You decide which order you want to cook first: chicken or gravy!


For the Buttermilk Fried Chicken:

  • 2 pounds chicken breasts , (approximately) cut in half lengthwise
  • 3/4 cup buttermilk , for soaking
  • 1 cup flour
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt , or to taste
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried thyme leaves or oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons buttermilk , for the batter
  • Oil for frying

For the Mushroom Gravy:

  • 3/4 cup butter , divided
  • 16 ounces mushrooms , sliced
  • 2 cloves garlic , minced
  • 1/2 cup flour
  • 3 cups broth (beef, chicken or vegetable)
  • Kosher salt to taste
  • black pepper to taste


Make the buttermilk fried chicken:

  1. Pat dry chicken breasts. Soak chicken breasts in buttermilk for about 30 minutes in fridge.

  2. While chicken is soaking, combine flour, paprika, salt, pepper, thyme or oregano, garlic powder, and cayenne in a medium bowl. Add the 2 tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will clumpy but should still be dry-ish. The clumps will create a great texture during frying.
  3. Heat skillet with about 1/2 inch high of frying oil. Heat oil to 375°F.
  4. Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Shake off excess flour and fry the chicken until golden.
  5. Fry the chicken on both sides until golden.

  6. Drain the fried chicken on paper towels immediately after removing from the oil and then allow to cool.

Make the Mushroom Gravy:

  1. In saucepan, melt 2 Tablespoons of butter over medium-high heat.  Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 10 minutes.

  2. Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute.

  3. Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 cup of beef stock, whisking until incorporated.
  4. Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper to taste (the saltiness and flavors will concentrate some when it reduces down).
  5. When gravy starts to boil, reduce heat to low. Stirring often, simmer until thickened, about 15-20 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.

  6. Serve on buttermilk fried chicken and add a side mashed potatoes or what ever you enjoy!

Recipe Notes

Note 1: To quickly make a homemade buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice.

Stir to combine and allow to sit at room temperature for 5-10 minutes. Use as directed for buttermilk in the recipe.