Buttermilk Fried Chicken © ejmorris 2003
My grandmother-in-law was from Virginia. While this isn't exactly the recipe that my mother-in-law made, it is very close to what T remembers having as a child. T is not wild about the gravy (it does look rather unappetizing) but I love it.
6 chicken thighs - skinned
yoghurt (or buttermilk)
2 cloves garlic, crushed
1 small onion, sliced
½ c all-purpose flour
½ tsp dried tomato basil soup mix
¼ tsp chicken boullion powder
¼ tsp dried garlic granules
¼ tsp cayenne pepper
Salt and pepper
vegetable oil for frying (canola, safflower or sunflower)
1 Tbsp all-purpose flour for gravy optional
- In a pyrex bowl, add enough yoghurt to chicken so that it is thoroughly coated. Add garlic and onions. Refrigerate 4 hours or more.
- Whisk together flour, soup powders, dried garlic granules and spices. Put into a large shallow dish.
- Remove the chicken from the yoghurt sludge (reserve the sludge for the gravy) and place in the flour mixture, turning chicken to coat it completely. Let rest and coat again. Then let rest again for 15 minutes before frying.
- Heat oil in cast iron pan. Add rested chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.
- Gravy: Drain all but ¼ c drippings; stir in flour until bubbly. Add yoghurt sludge and about 1½ c water; cook and stir until thickened and bubbly. Cook 1 minute more. Add more water if needed. Season with salt and pepper.
Serve chicken and gravy with steamed green beans, mashed potatoes or buttermilk biscuits.