Buttermilk Fried Chicken with Gravy
- 1 broiler-fryer chicken (2 1/2 to 3 lbs) cut up
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- Cooking oil, for frying
- 3 Tbsp. all-purpose flour
- 1 cup milk
- 1 1/2 to 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 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 inch 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 until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken.