| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 | ||
| 3 | tb | All purpose flour |
| 1 | c | Milk |
| 1 1/2 | c | Water (up to 2) |
| Salt and pepper to taste |
INSTRUCTIONS
GRAVY 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 <[email protected]> Date: Fri, 10 Jan 1997 13:17:53 -0500
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