Buttermilk Marinated Fried Chicken and Gravy

Fried chicken … just thinking about it makes me happy and sad at the same time.

I’d never made actual fried chicken, in my life, but I decided to finally make the attempt with two weeks left of my summer vacation. Perhaps it was because I had buttermilk in the fridge, that I wanted to use up, and four plump drumsticks in the freezer. In any case, something just clicked.

Drumsticks marinated overnight in buttermilk, salt, pepper, ground sage, dried rosemary and parsley and then dipped into a mixture of flour, salt, pepper and a bit of cayenne pepper.

To make a long story short … it was messy as I suspected it would be. The results were tasty … hot or cold. Nibbling on a cold drumstick at 10 pm was a guilty pleasure.

And, I’m  never frying chicken again.

As to the buttermilk gravy … again, there were issues. By itself, the buttermilk made the gravy too tangy for my taste. About 1/2 cup of buttermilk to 1 cup of regular milk is pretty good though.

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7 thoughts on “Buttermilk Marinated Fried Chicken and Gravy

    1. Thank you. I wanted to try the method at least once and see if the results were worth the effort. The negative aspects outweighed the positives in my opinion so I don’t care to try to repeat it.

      On the other hand, the no knead ciabatta that I made again was amazing and I’ll continue to make it. Though I may try a poolish version I have in my notes. 🙂

      1. There are a lot of posts, even though my blog is only a couple of years old. My livejournal has over 5 yrs’ worth of recipes and pictures.

        I look forward to reading your own blog as things catch my eye. 🙂

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