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Buttermilk Fried Chicken & Gravy – GF

We all love fried chicken especially when it is juicy on the inside with a deliscious crisp coating. For many it can be difficult to get it right and so they end up with tough dry chicken.

Brining the meat before cooking helps prevent the chicken frying out when cooking and so you end up with lovely juicy chicken with every bite.



8 Chicken pieces, thighs, drumsticks or half breast pieces.

500ml Buttermilk

200g Plain or Gluten free plain flour.

1 tbsp Smoked paprika

2 tsp White pepper

2-3 tbsp Coarse ground black pepper.
Lemon pepper also works great.

1 tbsp Oregano

2 tbsp Sea or table salt. Kosher salt is best but very hard to get.



Place 750ml of water and the salt in a pot and heat on a medium heat for about 5 minutes. Don’t boil it!
Remove from the heat and allow to cool completely.
Place the chicken in a bowl and cover with this cooled water. Cover and rest in the fridge overnight.


Place the chicken pieces into a large bowl then pour the buttermilk over. Cover and place in your fridge for 4 hours or a little more. Do it in the morning so it is ready for dinner.


Remove the chicken from the buttermilk, place on a plate and set to one side for a moment.


Pour the rest of the ingredients into the buttermilk and mix really well to form a thick better. Add a little more flour if it needs it. It should coat the chicken and stay on when lifted.


You have a few choices in how you cook this, all are in oil unfortunately, finishing in the oven means all the oil drips out of the chicken by the time it is cooked.


Deep Fry and Oven:
Pre-heat your oven to 180C and your fryer to high.


Lay a wire rack on a roasting tin then when the oil is hot fry 2 pieces of chicken at a time until crispy.
Remove to the wire wrack then repeat until all the pieces have been fried.


Place in the top shelf of your oven and cook for 25 minutes or so. Make sure it is cooked all the way through by cutting into a piece. There should be no pink or blood in the flesh and the juices should run clear of both.


Pan and Oven or Air Fryer
Heat 3 tbsp of rapeseed oil on a pan then fry each piece of chicken until crispy on all sides.


Lay a wire rack on a roasting tin as per step 8 then cook as per step 9.
OR finish in your air fryer for 30 minutes or so.


To make a very tasty gravy to go along with this..
Follow my southern fried recipe and use that crumb to make gravy very similar to Chicken hut and Hillbillies or use the crumb from this as decribed below.


Place 500ml water in a pot with 1 chicken stock pot.
Boil then add all the spare bits that fall off the coating of the chicken. The more the better, You will find loads on the wire rack and can even spread some batter on baking parchment and bake it when cooking the chicken.


You can thicken it with a roux which is 30g of butter melted in a pot then add 30g plain flour, gluten free flour works. Stir well for 1 minute over a medium heat. Whisk this into the boiling sauce until it is as thick as you like.
Taste, you may need to use another chicken stock pot or sprinke of coarse ground black pepper.
This wil be a similar colour to the one from Chicken hut in Limerick.


You can also thicken it with Bisto by adding a few sprinkles of Bisto instant turkey or beef gravy granuels until it is as thick as you like. This will be similar in colour to Hillbillies in Cork.

    • Sian
    • 2nd September 2018

    Holy Moley. Just did this for dinner and it was divine!!

    Need to try deep fry though. Pan fry & oven didn’t work great, batter just peels off.

    Beautiful flavour though. Every scrap gone!

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