Buttermilk Fried Chicken With Gravy Recipe

• 2 1/2 lb To 3 lb broiler-fryer Chicken, cut up
• 1 c. Buttermilk
• 1 c. All-purpose flour
• 1 1/2 tsp Salt
• 1/2 tsp Pepper Veg. oil for frying
• 3 Tbsp. All-purpose flour
• 1 c. Lowfat milk
• 1 1/2 c. Water Salt/pepper to taste

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

broilerfryer chicken, buttermilk, allpurpose, salt, pepper, allpurpose, milk, water

Taken from cookeatshare.com/recipes/buttermilk-fried-chicken-with-gravy-95983 (may not work)