Recipe - Fried Chicken And Gravy

1 3lb fryer chicken cut into
pieces
1 cup Buttermilk
1 cup Allpurpose flour
1 One half teaspoon Salt
One half teaspoon Pepper
Cooking oil for frying

GRAVY
3 tablespoon All purpose flour
1 cup Milk
1 One half cup Water (up to 2)
Salt and pepper to taste

Place chicken in a large flat dish. Pour buttermilk over and refrigerate
for 1 hour. Combine flour, salt and pepper in a large plastic baggy. Drain
chicken and toss pieces, one at a time, in flour mixture. Shake off excess
and place on waxed paper for 15 minutes. Heat 1/8 to One fourth inch of oil in a
skillet and fry chicken untel browned on all sides. Cover and simmer,
turning occasionally, for 4045 minutes, or until juices run clear. Uncover
and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4
cup drippings and stir in flour until bubbly. Add milk and 1One half 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
and some buttermilk biscuits.

My neighbor gave me this recipes and I never have left overs!!

Posted to EATL Digest 09 Jan 97

From: Bill and Nancy Read Steeda@VNET.NET

Date: Fri, 10 Jan 1997 13:17:53 0500