Title: Fried Chicken and Gravy
Categories: None
Yield: 1 Servings

1 3-lb fryer chicken cut into
-pieces
1 c Buttermilk
1 c All-purpose flour
1 1/2 ts Salt
1/2 ts Pepper
Cooking oil for frying

-----------------------------------GRAVY-----------------------------------
3 tb All purpose flour
1 c Milk
1 1/2 c 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 1/4 inch of oil in a
skillet and fry chicken untel 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 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
and some buttermilk biscuits.

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

Posted to EAT-L Digest 09 Jan 97

From: Bill and Nancy Read

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