|
Buttermilk
Fried Chicken with Gravy
| 1 |
Broiler-Fryer
Chicken (2 ½ to 3 pounds), cut up |
| 1 |
cup Buttermilk |
| 1 |
cup
All-Purpose Flour |
| 1 ½ |
teaspoons
salt |
| ½ |
teaspoon
Pepper |
|
Cooking Oil
for frying. |
| Gravy: |
|
| 3 |
tablespoons
All-Purpose Flour |
| 1 |
cup Milk |
| 1 ½-2 |
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 to dry.
Heat 1/8 to 1/4 in. 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. Yield: 4-6 servings.
|
