Burton's Southern Fried Chicken with White Gravy

Burton's Southern Fried Chicken with White Gravy

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    8 h 50 m
Jinbellroc
Recipe by  Jinbellroc

“Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
  2. Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
  3. Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
  4. Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
  5. Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
  6. Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

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Review (1)

Rate This Recipe
Baking Nana
0

Baking Nana

We enjoyed this recipe but the tarragon & sage were a little over stated for us. I would make this again but up the black pepper and cut back on the sage and tarragon.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 666 cal
  • 33%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 85.6 g
  • 28%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 153 mg
  • 51%
  • Sodium
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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