| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
To 3 lb broiler-fryer |
|
|
Chicken; cut up |
| 1 |
c |
Buttermilk |
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Cooking oil for frying |
| 3 |
tb |
All-purpose flour |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Water |
|
|
Salt/pepper to taste |
INSTRUCTIONS
TASTE OF HOME 4/5/94
GRAVY
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 1/8-1/4" of oil in a large skillet; fry chicken
until browned on all sides. Cover and simmer, turning occasionally,
for 40-45 minutes, or until juices run clear and chicken is tender.
Uncover and cook 5 minutes longer. Remove chicken and keep warm.
Drain all but 1/4 cup drippings in skillet; 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.
rom: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A)
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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