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Buttermilk Fried Chicken with Gravy
| Ingredients | |||
| 2 1/2 - 3 | pound | broiler-fryer chicken, cut up | |
| 1 | cup | buttermilk | |
| 1 | cup | flour, all-purpose | |
| 1 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | pepper | |
| 1 | cooking oil for frying | ||
| ---Gravy--- | |||
| 3 | tablespoon | flour, all-purpose | |
| 1 | cup | milk | |
| 1 1/2 | cup | water | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine flour, salt and pepper in a double-strength paper bag. Drain chicken pieces; toss, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes to dry. Heat 1/8 - 1/4 inch of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings in skillet; stir in flour until bubbly. Add milk and 1 1/2 cups water; cook and stir until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken. | |||
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