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    Buttermilk Fried Chicken with Gravy

    Source of Recipe

    Taste of Home Magazine

    List of Ingredients

    • 1 broiler-fryer chicken (2 1/2 to 3 lbs.), cut up
    • 1 C. Buttermilk
    • 1 C. flour
    • 1 1/2 tsp. salt
    • 1/2 tsp. pepper
    • Cooking oil for frying
    • GRAVY:
    • 3 tbs. flour
    • 1 C. milk
    • 1 1/2 to 2 C. Water
    • salt and pepper to taste


    1. Place chicken in large flat dish. Pour buttermilk over, refrigerate 1 hr.
    2. 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.
    3. Heat 1/4 inch of oil in a skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes until juices run clear. Uncover and cook 5 mins. longer. Remove chicken and keep warm.
    4. Reserve 1/4 cup drippings, discard rest. Add flour to drippings in skillet, stir 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.
    5. 4-6 servings.




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