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

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

broilerfryer chicken, buttermilk, flour, salt, pepper, cooking oil, allpurpose flour, milk, water, salt

Taken from www.foodgeeks.com/recipes/2984 (may not work)