Buttermilk Fried Chicken with Mushroom Gravy
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!
Servings: 4 servings
Calories: 589kcal
Ingredients
For the Buttermilk Fried Chicken:
- 2 pounds (907 g) chicken breasts , (approximately) cut in half lengthwise
- 3/4 cup (180 g) buttermilk , for soaking
- 1 cup (125 g) flour
- 2 teaspoons (10 ml) paprika
- 2 teaspoons (10 ml) kosher salt , or to taste
- 1 teaspoon (5 ml) fresh cracked black pepper
- 1/2 teaspoon (2.5 ml) dried thyme leaves or oregano
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/4 teaspoon (1.25 ml) cayenne
- 2 tablespoons (30 ml) buttermilk , for the batter
- Oil for frying
For the Mushroom Gravy:
- 3/4 cup (57 g) butter , divided
- 16 ounces (454 g) mushrooms , sliced
- 2 cloves garlic , minced
- 1/2 cup (42 g) flour
- 3 cups (710 ml) broth (beef, chicken or vegetable)
- Kosher salt to taste
- black pepper to taste
Instructions
Make the buttermilk fried chicken:
- Pat dry chicken breasts. Soak chicken breasts in about 3/4 cup of buttermilk for about 30 minutes in fridge.
- While chicken is soaking, combine the 1 cup flour, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon thyme or oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon 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.
- Heat skillet with about 1/2 inch high of frying oil. Heat oil to 375°F.
- 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.
- Gently add the chicken to the hot oil and fry the chicken on both sides until golden.
- Drain the fried chicken on paper towels or on a cooling rack and allow to cool slightly.
Make the Mushroom Gravy:
- 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.
- Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute.
- Stir in the 1/2 cup flour, cooking and stirring to remove lumps. Add about 1/2 cup of beef broth, whisking until incorporated.
- Increase heat to High. Slowly pour in the remaining 2 1/2 cups broth and whisk until well combined. Season with salt and pepper to taste (the saltiness and flavors will concentrate some when it reduces down).
- 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.
- Serve on buttermilk fried chicken and add a side mashed potatoes or whatever you enjoy!
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.
Nutrition
Calories: 589kcal | Carbohydrates: 42g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 2530mg | Potassium: 1338mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 5.9mg | Calcium: 86mg | Iron: 3.6mg