Buttermilk fried chicken with gravy

1 servings

Ingredients

Quantity Ingredient
\"This golden chicken always reminds me of Mom and
Home...there's nothing quite like a crispy piece smothered
In creamy gravy.\" - Vera Reid
3 tablespoons Flour
1 cup Milk
3 pounds Broiler-fryer chicken, cut up
1 cup Buttermilk
1 cup Flour
1½ teaspoon Salt
½ teaspoon Pepper
Cooking oil for frying
1½ cup (to 2 cups) water
Salt and pepper to taste

Directions

GRAVY

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 ⅛-¼" 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 ¼ cup drippings in skillet; stir in flour until bubbly. Add milk and 1½ 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. Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson - Home Cooking

Submitted By DEBBIE CARLSON On 11-30-94

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