*  Exported from  MasterCook  *

                   Buttermilk Fried Chicken With Gravy

Recipe By     : Taste Of Home magazine, Apr 5, 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Broiler-fryer chicken --
                        - up to 3 lb, cut up
   1      c             Buttermilk
   1      c             All-purpose flour
   1 1/2  ts            Salt
     1/2  ts            Pepper
                        Cooking oil -- for frying
                        Gravy:
   3      tb            All-purpose flour
   1      c             Milk
   1 1/2  c             Water
                        Salt/pepper -- to taste

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" of oil in a large skillet; fry chicken until browned on all
sides. Cover and simmer, turning occasionally, for 40 to 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.

Posted by: Debbie Carlson (PHHW01A)


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