Buttermilk Fried Chicken With Gravy
Source of Recipe
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List of Ingredients
1 (2.5 pound) 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 and pepper to taste
Recipe
Place chicken in a large flat dish. Pour buttermilk over; refrigerate
1 hour.
Combine flour, salt and pepper in a double-strength paper bag. Drain
chicken; toss pieces, one at a time, in flour mixture. Shake off
excess; place on waxed paper for 15 minutes.
Heat 1/8 to 1/4 in. of oil in a skillet; fry chicken until browned on
all sides. Cover and simmer, turning occasionally, for 40-45 minutes,
or until juices run clear.
Uncover and cook 5 minutes longer. Remove chicken and keep warm.
Drain all but 1/4 cup drippings; 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.
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