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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

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.

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