Buttermilk Fried Chicken and Gravy

Stearns Homestead Buttermilk Fried Chicken & Gravy


  • 1 frying chicken, cut
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 11/2 salt and pepper
  • Cooking oil for frying

Place chicken in buttermilk, refrigerate for 1 hour

Combine flour salt and pepper

Drain chicken and toss or cover with flour mixture

Cover and simmer turning occasionally about 45 minutes or until juices run clear

Remove chicken and save 1/4 of dripping where chicken was cooked

Making the gravy:

Add to the drippings, flour until bubbly, add milk and water until thickened, add more water or milk if needed


  • 1 Tablespoon all-purpose flour
  • 1-cup milk
  • 1-1/2 to 2 cups water
  • Salt and pepper to taste