Subject: Buttermilk fried chicken & cream gravy Recipe
Date: 4/9/2020, 12:54 PM
On 4/8/2020 3:09 PM, Sally wrote:
I truly appreciate your site.
I am searching for a recipe called Buttermilk-Fried Chicken and Cream Gravy.
I had the recipe but have lost it. It takes 2 3 1/2 to 4 pound frying chickens
cut into serving pieces.
If anybody has this recipe, I would love to get a copy
I originally got it off the internet, and forgot to copy the directions.
Here is basically what I have. I probably changed a word or two!
I do not know the website.
Buttermilk-Fried Chicken and Cream Gravy
For crisp, crunchy fried chicken, try to keep the fat as near to
365 degrees as you can, from the moment you place the chicken in the pan right up
until you lift it out.
This will give you the crisp skin and juicy meat that makes fried chicken so tasty.
1 quart buttermilk
1/4 cup Tabasco sauce
2 3 1/2 to 4 lb frying chickens, cut into serving pieces*, thoroughly rinsed and patted dry
4 cups all-purpose flour
1 tbsps coarse salt
1 tbsp cayenne pepper
4 cups vegetable oil (we use either peanut or canola oil)
Cream Gravy (for each skillet - double amounts for both skillets)
1/4 cup pan drippings from frying chicken
1/4 cup all-purpose flour
2 cups homemade chicken stock or low-sodium canned broth
1 cup heavy cream
1 tsp fresh ground black pepper
Salt, to taste
Note on chicken size: Cut each chicken into 10 pieces: 2 legs, 2 thighs, breasts should*
I spent a lot of time searching the Internet, but I could not find a recipe that quite fit your description,
particularly not one calling for "2 3-1/2 to 4 lb frying chickens."
I did find some similar recipes:
I will post this for reader input.
Thanks so much for trying. I checked the 3 recipes you sent me
but none of them were what I was looking for.