Buttermilk Fried Chicken With Gravy

* Exported from MasterCook *

BUTTERMILK FRIED CHICKEN WITH GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TASTE OF HOME 4/5/94-----
2 1/2 pounds To 3 lb broiler-fryer
Chicken -- cut up
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 cups 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 1/8-1/4" 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 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.

rom: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A)





- - - - - - - - - - - - - - - - - -