Buttermilk Fried Chicken With Gravy

• 2 1/2 - 3 lbs broiler-fryer chickens
• 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 - 2 cups water
• salt and pepper

1. Place chicken in a large flat dish.
2. Pour buttermilk over chicken and refrigerate 1 hour.
3. Combine flour, salt, and pepper in a double-strength paper bag.
4. Drain chicken and toss pieces one at a time in the flour mixture.
5. Shake off excess and place on waxed paper for 15 minutes.
6. Heat 1/8 to 1/4 inch of oil in a skillet.
7. Fry chicken until browned on all sides.
8. Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
9. Uncover and cook 5 minutes longer.
10. Remove chicken and keep warm.
11. Drain all about 1/4 cup drippings and stir in flour until bubbly.
12. Add milk and 1 1/2 cups water.
13. Cook and stir until thickened and bubbly.
14. Cook 1 minute more.
15. Add remaining water if needed.
16. Season with salt and pepper.
17. Serve with chicken.

chickens, buttermilk, flour, salt, pepper, cooking oil, gravy, allpurpose, milk, water, salt

Taken from www.food.com/recipe/buttermilk-fried-chicken-with-gravy-347331 (may not work)