#pangravy

Buttermilk Fried Chicken with Pan Gravy is a classic comfort food dish that combines juicy chicken pieces with a crispy coating and flavorful gravy. The buttermilk marinade ensures tender, flavorful chicken, while the pan gravy adds richness and depth of flavor.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. 2 cups buttermilk. 2 cups all-purpose flour. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. 1 cup vegetable oil. 2 tablespoons butter. 2 tablespoons all-purpose flour. 2 cups chicken broth. Salt and pepper to taste.

Instructions: Put buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper in a large bowl. To the buttermilk mix, add the chicken thighs and drumsticks. Put it in the fridge for at least four hours or overnight with the lid on. Put flour, salt, pepper, paprika, garlic powder, and cayenne pepper in a shallow dish and mix them together. Take the chicken out of the buttermilk mixture and let the extra buttermilk drip off. Coat each piece in the flour mix and then shake off the extra. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 6 to 8 minutes per side for the chicken to turn golden brown and be fully cooked. Take the chicken out of the pan and put it on paper towels to drain. Over medium heat, melt the butter in the same pan. Add the flour and stir it in. Cook for one to two minutes, until it starts to turn a light brown color. Add the chicken broth slowly while whisking and scraping the bottom of the pan to get rid of any browned bits. Bring to a simmer and cook for about 5 minutes, or until it gets thick. To taste, add salt and pepper to the gravy. Place chicken on a plate and pour pan gravy over it.

Prep Time: 240 minutes

Cook Time: 30 minutes

A traditional recipe for roast chicken with pan gravy that makes a hearty meal.

Ingredients: 1 whole chicken about 4-5 pounds. 2 tablespoons olive oil. Salt and pepper to taste. 1 onion, quartered. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, smashed. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. 2 cups chicken broth. 2 tablespoons all-purpose flour.

Instructions: Preheat oven to 425F 220C. Rinse the chicken inside and out, then pat dry with paper towels. Rub the chicken with olive oil, then season generously with salt and pepper. Stuff the cavity with onion, carrots, celery, garlic, rosemary, and thyme. Place the chicken breast-side up on a roasting pan. Roast for about 1 hour and 15 minutes, or until the juices run clear and the internal temperature reaches 165F 75C when tested with a meat thermometer. Remove the chicken from the oven and transfer to a cutting board. Let it rest for 10-15 minutes before carving. While the chicken rests, prepare the gravy. Strain the drippings from the roasting pan into a saucepan, discarding solids. Place the saucepan over medium heat and whisk in flour until smooth. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in chicken broth until the gravy is smooth and thickened to your desired consistency. Season with salt and pepper to taste. Serve the roast chicken with pan gravy on the side.

Prep Time: 20 minutes

Cook Time: 75 minutes