Buttermilk Fried Chicken with Gravy

2-1/2 to 3 lb. broiler-fryer chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 tsp. salt
1/2 tsp. pepper
Cooking oil, for frying

Gravy:
3 tbsp. all-purpose flour
1 cup milk
1-1/2 cups water
Salt and pepper, to taste

Directions:

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 todry. Heat 1/8-1/4 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 1/4 cup drippings in skillet; 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.

User Reviews:

Sounds Great. But the gravy would taste kind of plain. 4/5

Submitted by C. O. on December 05, 2002

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