Buttermilk Fried Chicken with Pan Gravy

Buttermilk Fried Chicken Ingredients:

• 8 chicken drumsticks
• 2 cups buttermilk
• 1/2 onion sliced
• 3 cloves garlic, chopped
• 1 1/2 cups flour
• 2 tablespoons seasoning salt (I like Johnny's)
• canola oil for frying

Gravy Ingredients

• 3 tablespoons reserved pan drippings
• 3 tablespoons flour
• 1 1/2 - 2 cups fat free milk
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked pepper

Instructions:

1. Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.
2. Preheat oven to warm setting.
3. Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.
4. Transfer chicken to a colander to strain buttermilk.
5. In a bowl combine flour and seasoning salt. Dredge chicken so that it is completely coated. Shake off excess flour.
6. Once the oil reaches 325 degrees fry the chicken pieces until golden brown about 10-12 minutes per-side or until the chicken is cooked through. (Note: If you do not have a thermometer to check the temperature of the oil simply sprinkle some flour in the oil, if it sizzles the oil is ready.)
7. Transfer to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.
8. Reserve 3 tablespoons of chicken pan drippings.
9. In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.
10. Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.

My accompaniments of choice were Creamy Mashed Potatoes and sauteed green beans. Be on the look out for the recipe for the beans. Enjoy!