- Special Pricing
Enjoy this tried-and-true favorite warm with gravy for a family supper or chilled and plain for your next picnic. If making the chicken ahead of time, be sure to refrigerate it until it’s cold and transport it in an iced container.
- For Chicken:
- 1 cup all-purpose flour
- 1 1/2 teaspoons dried basil, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 3-3 1/2-pound broiler-fryer chicken, cut up
- 1/2 cup buttermilk
- 2 tablespoons cooking oil
- For Gravy:
- 2 tablespoons all-purpose flour
- 1 teaspoon instant chicken bouillon granules
- 1/8 teaspoon pepper
- 1 3/4 cups milk
FOR CHICKEN: In a plastic bag, combine the flour, basil, salt, onion powder and pepper. Set aside. If desired, remove the skin from the chicken. Rinse the chicken and pat dry. Add the chicken pieces, 2 or 3 at a time, to the plastic bag. Shake the bag to coat the chicken with the flour mixture. Dip the pieces, one at a time, into the buttermilk. Add again to the plastic bag, shaking to coat well.
In a 12-inch skillet, cook the chicken in hot oil for 15 minutes over medium heat, turning to brown evenly. Reduce the heat to medium-low and cook, uncovered, for 35-40 minutes more, or till chicken is tender and no pink remains, turning occasionally. Remove the chicken from the skillet; drain on paper towels. Transfer the chicken to a serving platter; keep warm.
FOR GRAVY: Stir the flour, bouillon granules and pepper into drippings in skillet, scraping up browned bits. Add the milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve the gravy with chicken.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
303 calories; 10g total fat; 83mg cholesterol; 528mg sodium; 23g carbohydrates; 1g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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