Amish-Style Fried Chicken with Buttermilk Gravy

Name: Amish-Style Fried Chicken With Buttermilk Gravy
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 5 h 30 min
Yield: 4 generous servings, about 2 chicken pieces and 1/2 cup gravy each
Cuisine: International
Ingredients: 1 whole chicken, 3 1/2 pounds, cut into 8 bone-in, skin-on pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings; 2 cups cultured buttermilk; 1 1/2 teaspoons fine sea salt; 1/2 teaspoon freshly ground black pepper; 2 cups all-purpose flour; 2 teaspoons sweet paprika; 1 1/2 teaspoons garlic powder; 1 teaspoon dried thyme; 1/2 teaspoon dried rubbed sage; 1 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper; 3 cups canola oil, adjusted as needed to create a 1/2-inch depth in a 12-inch heavy skillet; 3 tablespoons reserved frying drippings, plus up to 1 tablespoon golden browned coating bits from the skillet; 1/4 cup all-purpose flour; 1 1/2 cups whole milk; 1/2 cup cultured buttermilk; 1/4 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley, optional

Imperial October 11, 2026October 11, 2026

Quick Recipe Version (TL;DR)

Yield: 4 generous servings, about 2 chicken pieces and 1/2 cup gravy each
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Marinating Time: 4 hours
Total Time: 5 hours 30 minutes, including marinating

Quick Ingredients

Chicken: 1 whole chicken, 3 1/2 pounds, cut into 8 bone-in, skin-on pieces
Marinade: 2 cups buttermilk, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon black pepper
Coating: 2 cups all-purpose flour, 2 teaspoons sweet paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon dried rubbed sage, 1 teaspoon fine sea salt, and 1 teaspoon black pepper
Frying: 3 cups canola oil, or enough for a 1/2-inch depth in your skillet
Gravy: 3 tablespoons reserved frying drippings, 1/4 cup all-purpose flour, 1 1/2 cups whole milk, 1/2 cup buttermilk, 1/4 teaspoon fine sea salt, and 1/2 teaspoon black pepper
Optional garnish: 1 tablespoon chopped fresh parsley

Do This

1. Combine the marinade ingredients, add the chicken, and refrigerate for 4 hours.
2. Mix the coating ingredients. Drain the chicken, press it firmly into the seasoned flour, and let the coating set for 10 minutes.
3. Heat the oven to 200°F. Heat 1/2 inch of oil in a heavy skillet to 350°F.
4. Fry in two uncrowded batches, maintaining an oil temperature of 325–350°F. Allow 22–28 minutes for thighs and drumsticks, 18–24 minutes for breasts, and 12–16 minutes for wings. Every piece must reach at least 165°F internally.
5. Transfer cooked chicken to a clean wire rack over a baking sheet and keep warm in the oven. Reserve 3 tablespoons of frying drippings and the golden browned bits.
6. Cook the gravy flour in the reserved drippings for 2 minutes. Whisk in the milk and simmer for 4–5 minutes. Remove from the heat, temper the buttermilk with 1/4 cup hot gravy, then stir it into the skillet with the gravy seasonings.
7. Warm the gravy gently for 1 minute without boiling. Serve alongside the chicken, adding parsley if desired.

Why You’ll Love This Recipe

Juicy chicken beneath a crisp crust: A buttermilk soak seasons the meat, while a short rest after dredging helps the flour coating stay put.
Comforting farmhouse flavor: Garlic, sweet paprika, thyme, sage, and black pepper make a savory coating without overpowering the chicken.
Gravy worth passing around: Golden pan drippings give this creamy country gravy its rich flavor, and buttermilk adds a gentle tang.
A practical home-cook method: Two skillet batches and a warm oven make it easier to serve everything together. This is an Amish-style farmhouse interpretation, not a claim that every Amish household prepares fried chicken the same way.

Grocery List

Meat: One 3 1/2-pound whole chicken, cut into 8 bone-in, skin-on pieces.
Produce: Fresh parsley, optional.
Dairy: 2 1/2 cups cultured buttermilk and 1 1/2 cups whole milk.
Pantry: 2 1/4 cups all-purpose flour, 3 cups canola oil, sweet paprika, garlic powder, dried thyme, dried rubbed sage, fine sea salt, and black pepper.

Full Ingredients

For the Chicken and Buttermilk Marinade

1 whole chicken, 3 1/2 pounds, cut into 8 bone-in, skin-on pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings
2 cups cultured buttermilk
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper

For the Seasoned Flour Coating

2 cups all-purpose flour
2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper

For Frying

3 cups canola oil, adjusted as needed to create a 1/2-inch depth in a 12-inch heavy skillet

For the Buttermilk Country Gravy

3 tablespoons reserved frying drippings, plus up to 1 tablespoon golden browned coating bits from the skillet
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup cultured buttermilk
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For Serving

1 tablespoon chopped fresh parsley, optional

Amish-Style Fried Chicken with Buttermilk Gravy – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large nonreactive bowl, whisk together 2 cups buttermilk, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon black pepper. Add the chicken pieces and turn until thoroughly coated. Cover and refrigerate for 4 hours, turning the pieces once halfway through if they are not completely submerged. You can extend the refrigerated marinating time to 24 hours.

Do not rinse raw chicken. Wash your hands and sanitize any surfaces or utensils that come into contact with it.

Step 2: Make the seasoned flour and coat the chicken

In a wide, shallow dish, whisk together the 2 cups flour, paprika, garlic powder, thyme, sage, 1 teaspoon salt, and 1 teaspoon black pepper. Lift each chicken piece from the marinade and let excess liquid drip back into the bowl. The surface should remain damp, but not heavily dripping.

Press each piece firmly into the seasoned flour, coating every side and working flour into the folds around the skin. Shake off loose flour, then place the chicken on a wire rack over a rimmed baking sheet. Let the coating set for 10 minutes while you heat the oil. Discard the used marinade and any flour that has touched raw chicken.

Step 3: Prepare the skillet and warming oven

Heat the oven to 200°F. Set a second, clean wire rack over a rimmed baking sheet for the cooked chicken. Use a heavy, deep-sided 12-inch skillet, preferably cast iron, and add enough canola oil to reach a depth of 1/2 inch, approximately 3 cups.

Heat the oil over medium heat to 350°F, checking with a frying thermometer. Keep the skillet uncovered throughout frying, and have long tongs and an instant-read thermometer ready.

Step 4: Fry the thighs and drumsticks

Carefully lower the thighs and drumsticks into the hot oil, placing them skin-side down where practical. Leave space between the pieces; if they do not fit comfortably, use an additional batch. Adjust the burner to maintain the oil between 325°F and 350°F.

Fry for approximately 22–28 minutes, turning every 5 minutes so the crust colors evenly. Check the thickest part of each piece without touching bone. All chicken must reach at least 165°F; thighs and drumsticks are especially tender at 175°F. Transfer finished pieces to the clean rack and place them in the warming oven.

Step 5: Fry the breasts and wings

Let the oil return to 350°F before adding the breasts and wings. Fry uncovered, maintaining 325–350°F and turning every 5 minutes. Wings generally take 12–16 minutes, while breasts take 18–24 minutes. Remove each piece as soon as its thickest part reaches 165°F, checking breasts from the side to reach the center of the meat.

Place the cooked pieces on the clean rack in the warming oven. Frying times are guides: piece size, starting temperature, and skillet heat all affect cooking, so use the thermometer rather than crust color alone. Do not stack or tightly cover the chicken, which traps steam and softens the crust.

Step 6: Reserve the flavorful pan drippings

Remove the skillet from the heat and let the oil settle for 2 minutes. Carefully transfer the excess hot oil to a heatproof container, leaving 3 tablespoons of oil in the skillet along with up to 1 tablespoon of golden browned coating bits. Never pour hot oil down the drain.

Remove any blackened crumbs, which can make the gravy bitter. The remaining golden bits and chicken-flavored oil form the base of the gravy.

Step 7: Make the creamy buttermilk gravy

Return the skillet to medium-low heat. Sprinkle in 1/4 cup flour and whisk continuously for 2 minutes, scraping up the browned bits. The mixture should bubble gently and turn pale golden, not dark brown.

Slowly whisk in the whole milk, adding it in several pours to keep the gravy smooth. Bring to a gentle simmer and cook for 4–5 minutes, whisking frequently, until the gravy lightly coats the back of a spoon.

Remove the skillet from the heat. In a small bowl, whisk 1/4 cup of the hot gravy into the 1/2 cup buttermilk, then slowly whisk this tempered mixture back into the skillet. Stir in 1/4 teaspoon salt and 1/2 teaspoon black pepper. Return to low heat for 1 minute, just until warmed through, without boiling. Gentle heat helps keep the buttermilk gravy smooth.

Step 8: Serve a farmhouse-style dinner

Transfer the chicken to a warm platter or individual plates. Sprinkle with the optional parsley. Serve the gravy in a small pitcher or spoon a little beside the chicken, keeping most of the crust uncovered so it stays crisp. Mashed potatoes, green beans, or buttered biscuits make lovely accompaniments; they are not included in the recipe yield or nutrition estimate.

Pro Tips

Choose similarly sized pieces: A 3 1/2-pound chicken is easier to cook evenly than an oversized bird. Ask your butcher to cut it into eight pieces if needed.
Let the coating set: The 10-minute rest helps the damp flour adhere and develop a pleasantly craggy crust.
Watch the oil temperature: Oil below 325°F encourages a greasy coating; excessive heat can darken the paprika before the chicken cooks through.
Use temperature, not appearance: Golden crust does not guarantee cooked chicken. Check every piece and avoid touching bone with the thermometer.
Keep the gravy gentle: Add buttermilk after the milk gravy has thickened, and do not let the finished gravy boil.

Variations

A little peppery heat: Add 1/4 teaspoon cayenne pepper to the seasoned flour. The result is warm and lively rather than intensely spicy.
Poultry-seasoning shortcut: Replace the thyme and sage with 1 1/2 teaspoons salt-free poultry seasoning. Leave the other seasonings unchanged.
All-dark-meat version: Use 3 1/2 pounds of bone-in, skin-on thighs and drumsticks instead of a whole cut-up chicken. Fry in uncrowded batches for approximately 22–28 minutes each, checking for at least 165°F internally; 175°F gives a more tender dark-meat texture.

Storage & Make-Ahead

Make ahead: Marinate the chicken in the refrigerator for up to 24 hours. Mix the dry coating ingredients up to 1 day ahead and keep covered at room temperature. Coat the chicken shortly before frying for the best crust.

Refrigerate: Store chicken and gravy separately in shallow, covered containers within 2 hours of cooking. Refrigerate at 40°F or below and use within 3–4 days. Freeze the chicken for up to 2 months for best quality; the dairy-based gravy is best refrigerated because freezing can affect its texture.

Reheat: Place refrigerated chicken on a rack over a baking sheet and heat in a 375°F oven for approximately 20–25 minutes, until the center reaches 165°F. Reheat gravy over low heat, whisking frequently, until it reaches 165°F without boiling. If needed, thin it with whole milk, adding 1 tablespoon at a time.

Nutrition (per serving)

Estimated for one-quarter of the chicken and gravy, excluding optional sides. Actual values vary with chicken size, coating adherence, oil absorption, and how much marinade is retained.