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1 broiler-fryer chicken 2 1/2 - 3 lbs. (cut up) 1 c. buttermilk 1 c. all purpose flour 1 1/2 tsp. salt 1/2 tsp. pepper cooking oil for frying GRAVY: 3 Tbsp. flour 1 c. milk 1 1/2 - 2 c. water Salt to taste 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 inch of oil in skillet; fry chicken until browned on both 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. GRAVY: Drain oil about 1/4 cup drippings; stir in flour until bubbly. Add milk and 1 1/2 cup 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. Yields 4 - 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |