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
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