Buttermilk Fried Chicken With Gravy

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

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	t	Salt
1/2	t	Pepper
		Cooking oil for frying
3	T	All-purpose flour
1	c	Milk
1 1/2	c	Water
		Salt/pepper to taste

INSTRUCTIONS

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.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 692 Calories From Fat: 121 Total Fat: 13.4g Cholesterol: 248.3mg Sodium: 1819.9mg Potassium: 1128.2mg Carbohydrates: 35.1g Fiber: 1.1g Sugar: 6.7g Protein: 100.1g