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<blockquote data-quote="moreluck" data-source="post: 705182" data-attributes="member: 1246">Buttermilk Fried Chicken with Gravy&nbsp;&nbsp;1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1 cup buttermilk1 cup all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepperOil for frying&nbsp;&nbsp;GRAVY:3 tablespoons all-purpose flour1 cup milk1-1/2 to 2 cups waterSalt and pepper to taste&nbsp;Directions&nbsp;Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.&nbsp;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; drain on paper towels and keep warm.&nbsp;Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.</blockquote>

[QUOTE="moreluck, post: 705182, member: 1246"] Buttermilk Fried Chicken with Gravy 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up 1 cup buttermilk 1 cup all-purpose flour 1-1/2 teaspoons salt 1/2 teaspoon pepper Oil for frying GRAVY: 3 tablespoons all-purpose flour 1 cup milk 1-1/2 to 2 cups water Salt and pepper to taste Directions Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. 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; drain on paper towels and keep warm. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings. [/QUOTE]

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