Things You'll Need:
- Whole chicken, cut up Buttermilk 2 cups flour 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. paprika 2 tbsp. cooking oil 2 tbsp. butter 1 medium onion, minced 1/2 cup chicken stock 1/2 cup milk Cast iron skillet or Dutch oven with tight fitting lid
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Step 1
Rinse the chicken and pat it dry. Place it in a bowl and cover with buttermilk. Cover the bowl and put it in the refrigerator overnight, or for at least 2 hours.
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Step 2
Remove the chicken from the bowl and let the excess buttermilk drain off.
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Step 3
Combine the flour with the salt, pepper and paprika in a shallow dish large enough to dredge the chicken in. Roll the chicken pieces in the flour mixture and shake off excess by gently tossing the chicken in one hand.
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Step 4
Melt the butter and the cooking oil in a Dutch oven or cast iron skillet over medium-high heat. Regulate the heat so the butter doesn't burn.
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Step 5
Add the chicken to the pan, a few pieces at a time, and brown on both sides. Continue until all of the chicken is browned.
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Step 6
Put all of the chicken in the pan and reduce the heat to low. Cover the pan tightly and cook the chicken slowly until it's tender. A meat thermometer should read 165 degrees at the thickest part of the chicken. If you don't have a meat thermometer, pierce the chicken to see if the juice runs clear. If it does, the chicken is done.
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Step 7
Make the gravy. Remove the chicken from the pan and pour off all but 3 tbsp. of grease. Add the onion and saute until the onion starts to turn translucent, about 3 or 4 minutes. Whisk in the milk and chicken stock. Bring to a boil and reduce slightly by boiling for another 3 or 4 minutes.
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Step 8
Pour the gravy over the chicken and serve.
