Spicy Fried Chicken With Buttermilk Gravy Recipe

Name: Spicy Fried Chicken With Buttermilk Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups buttermilk, divided; 2 garlic cloves, crushed through a press; 1 teaspoon hot pepper sauce; 2 (3 1/2 lb) whole chickens (each cut into 8 pieces); 2 cups vegetable oil; 2 cups flour; 2 tablespoons paprika; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon black pepper, freshly ground; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (to taste); 1 1/2 teaspoons salt; 1 1/2 cups milk; salt and pepper, to taste; hot pepper sauce, to taste

Servings: persons

3 cups buttermilk, divided
2 garlic cloves, crushed through a press
1 teaspoon hot pepper sauce
2 (3 1/2 lb) whole chickens (each cut into 8 pieces)
2 cups vegetable oil
2 cups flour
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (to taste)
1 1/2 teaspoons salt
1 1/2 cups milk
salt and pepper, to taste
hot pepper sauce, to taste

1
In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
2
Preheat oven to 400 degrees.
3
In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
4
In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
5
Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
6
Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
7
Transfer chicken to baking sheet. Repeat with remaining chicken.
8
Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
9
Bake chicken 20-25 minutes.
10
Transfer to paper towel lined baking sheet.
11
Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
12
Whisk in 1 cup buttermilk and heat;do not boil.
13
Season with salt and pepper and pepper sauce to taste.
14
Transfer chicken to a platter.
15
Serve with potatoes and gravy.

2737

kcal

Calories

264

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups buttermilk, divided, 2 garlic cloves, crushed through a press, 1 teaspoon hot pepper sauce, 2 (3 1/2 lb) whole chickens (each cut into 8 pieces), and more.

Yes, Spicy Fried Chicken With Buttermilk Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Fried Chicken With Buttermilk Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions