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1
To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
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2
Set oven to 400 degrees.
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3
Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
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4
Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
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5
Reserve 2 heaping tablespoons of flour mixture; set aside.
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6
Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
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7
Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
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8
Remove the chicken; set aside in a warm place.
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9
For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
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10
In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
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11
Whisk the milk mixture into the onion/mushroom mixture.
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12
If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
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13
Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
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14
Serve the gravy with the chicken.
