Buttermilk Fried Chicken with Gravy

By mackenzielester

Taste of Home recipe

Ingredients

• Gravy:
• 1 boiler-fryer chicken (2 ½-3 pounds)
• 1 c buttermilk
• 1 c all purpose flour
• 1 ½ tsp salt
• ½ tsp pepper
• Cooking oil for frying
• 3 T all purpose flour
• 1 c milk
• 1 ½ -2 c water
• Salt and pepper to taste

Preparation

Step 1

Place chix in 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 ¼ inch oil in a skillet; fry chix 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 ¼ c drippings: stir in flour until bubbly. Add milk and 1 ½ c water; cook and stir until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt & pepper. Serve with chicken.