Buttermilk Fried Chicken with Gravy recipe

4 servings

1 (2.5 pound) broiler-fryer chicken, cut up

1 cup buttermilk

1 cup all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

cooking oil for frying

GRAVY:

3 tablespoons all-purpose flour

1 cup milk

1 1/2 cups water

salt and pepper to taste

Place chicken in a large flat dish.

Pour buttermilk over; refrigerate 1 hour.

Combine flour, salt and pepper in a double-strength paper bag.

Drain chicken; toss pieces, one at a time, in flour mixture.

Shake off excess; place on waxed paper for 15 minutes.

Heat 1/8 to 1/4 in.

of oil in a skillet; fry chicken until 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 1/4 cup drippings; 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.