Buttermilk Fried Chicken With Gravy - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
1 c. buttermilk
1 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
cooking oil for frying

Preparation

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 inch of oil in a large skillet.
Fry chicken until brown on all sides.
Cover and simmer, turning occasionally for 40 to 45 minutes or until juices are clear and chicken is tender.