Buttermilk Fried Chicken With Gravy - cooking recipe

Ingredients

2 1/2 - 3 lbs broiler-fryer chickens
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 - 2 cups water
salt and pepper

Preparation

Place chicken in a large flat dish.
Pour buttermilk over chicken and refrigerate 1 hour.
Combine flour, salt, and pepper in a double-strength paper bag.
Drain chicken and toss pieces one at a time in the flour mixture.
Shake off excess and place on waxed paper for 15 minutes.
Heat 1/8 to 1/4 inch of oil in a skillet.
Fry chicken until browned on all sides.
Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
Uncover and cook 5 minutes longer.
Remove chicken and keep warm.
Drain all about 1/4 cup drippings and 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.