Place chicken in a bowl with buttermilk. Cover and refrigerate for at least 2 hours (overnight is best).
Coat and Fry 🍳
In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
Remove chicken from buttermilk, dredge in seasoned flour, shaking off excess.
Heat 1 inch of oil in a cast-iron skillet to 350°F (175°C). Fry chicken in batches, turning occasionally, until golden brown and cooked through (165°F inside). Remove and keep warm.
Make Milk Gravy 🥣
Pour off most of the oil, leaving ¼ cup of drippings and browned bits in the skillet.
Whisk in flour, cooking over medium heat until golden brown (about 2 minutes).
Slowly whisk in milk until smooth. Cook, stirring constantly, until thickened (5–7 minutes).
Season generously with salt and black pepper.
Serve 😋
Place fried chicken on a platter, pour milk gravy over the top (or serve on the side).
Best enjoyed with mashed potatoes or biscuits to soak up all that creamy gravy.
Would you like me to also give you a buttermilk biscuit recipe so you can serve them with the chicken and gravy? That’s the classic Southern trio. 🥔🍗🥛
