This golden chicken will remind you of Mom and home - there's nothing quite like a crispy piece topped with creamy gravy.
INGREDIENTS (for 4 servings):
- 1 (2.5 pound) broiler-fryer chicken, cut up
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- cooking oil for frying
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups water
- salt and pepper 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 in. of oil in a skillet; fry chicken until 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; 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.
© 2002 Reiman Media Group, Inc.