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Buttermilk fried chicken with gravy Recipe

   
 

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     Buttermilk fried chicken with gravy

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 broiler-fryer chicken (2 1/2-3 lbs) cut up
1 cup buttermilk
1 cup flour
1 1/2 tsp salt
1/2 tsp pepper
cooking oil for frying
Gravy:
3 tablespoons flour
 
1 cup milk
1 1/2-2 cups water
salt and pepper to taste

Instructions
Place chicken in a large flat dish. Pour buttermilk over, refrigerate for 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 of excess, place on waxed paper for 15 minutes., heat 1/8-1/4 inch 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


Originally Submitted
1/7/2008





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