Buttermilk Fried Chicken With Milk Gravy & Waffles

Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Tap House
Yield:  Four Servings


1 3 ½ # chicken cut in 8 pieces ( 4 breast meat, 2 thigh, 2 leg)

1 tsp ground oregano

1 T onion powder

1 tsp garlic powder

1 tsp ground mustard seed

1 tsp ground coriander seed

2 T kosher salt

1 ½ cup buttermilk

Mix together.  Let marinate 1 hour.  Remove from milk and let stand on a wire rack to drain off excess milk.

Seasoned Flour

2 cup flour

1 T onion powder

1 tsp garlic powder

1 tsp crushed oregano

½ tsp cayenne

1 T fine sea salt

Combine.  Dip chicken in seasoned flour and let sit for 5 minutes.  Pan fry in peanut or canola oil on medium heat.  Fry until golden brown and cooked thru.  Drain on paper towel.


½ cup seasoned flour

1 ½ cup milk

salt & pepper


When chicken is cooked pour off fat leaving a little fat and pan dripping in the pot.  Add flour (this is left over from dredging chicken).  Cook until light golden, stirring frequently.  About 10 minutes over low to medium heat.  Add cold milk, stirring to prevent lumps.  Continue to cook until thickened.  Be sure to stir and do not cook over high heat.  This will cause the gravy to burn.  When thickened strain.


4 belgian style waffles

remove chicken from the bone.  Divide over waffles and pour gravy over the top.  Serve and Enjoy