Fried chicken and gravy

1 Servings

Ingredients

Quantity Ingredient
1 3-lb fryer chicken cut into pieces
1 cup Buttermilk
1 cup All-purpose flour
1½ teaspoon Salt
½ teaspoon Pepper
Cooking oil for frying
3 tablespoons All purpose flour
1 cup Milk
1½ cup Water (up to 2)
Salt and pepper to taste

Directions

GRAVY

Place chicken in a large flat dish. Pour buttermilk over and refrigerate for 1 hour. Combine flour, salt and pepper in a large plastic baggy. Drain chicken and toss pieces, one at a time, in flour mixture. Shake off excess and place on waxed paper for 15 minutes. Heat ⅛ to ¼ inch of oil in a skillet and fry chicken untel browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but ¼ cup drippings and stir in flour until bubbly. Add milk and 1-½ 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 and some buttermilk biscuits.

My neighbor gave me this recipes and I never have left overs!! Posted to EAT-L Digest 09 Jan 97 From: Bill and Nancy Read <Steeda@...> Date: Fri, 10 Jan 1997 13:17:53 -0500

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