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INGREDIENTS

1 c Buttermilk
1 c All-purpose flour
1/2 ts Pepper
2 1/2 lb broiler-fryer Chicken ; cut up
1 1/2 ts Salt
Cooking oil ; for frying

Servings

INSTRUCTIONS

MMMMM---------------------------GRAVY-------------------------------- 3 tb All-purpose flour 1 c Milk 1 1/2 c Water Salt/pepper to taste Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine flour, salt and pepper in a double-strength paper bag. Drain chicken pieces; toss, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes to dry. Heat 1/8-1/4" of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings in skillet; 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. rom: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

NOTES

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Buttermilk Fried Chicken with Gravy

1 c Buttermilk 
1 c All-purpose flour 
1/2 ts Pepper 
2 1/2 lb broiler-fryer Chicken cut up
1 1/2 ts Salt 
  Cooking oil for frying

MMMMM---------------------------GRAVY--------------------------------      3 tb All-purpose flour      1 c  Milk  1 1/2 c  Water           Salt/pepper to taste   Place chicken in a large flat dish. Pour buttermilk over; cover and  refrigerate for 1 hour. Combine flour, salt and pepper in a  double-strength paper bag. Drain chicken pieces; toss, one at a time,  in flour mixture. Shake off excess; place on waxed paper for 15  minutes to dry. Heat 1/8-1/4" of oil in a large skillet; fry chicken  until browned on all sides. Cover and simmer, turning occasionally,  for 40-45 minutes, or until juices run clear and chicken is tender.  Uncover and cook 5 minutes longer. Remove chicken and keep warm.  Drain all but 1/4 cup drippings in skillet; 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.    rom: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A)    Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook  <PookyPook@aol.com> on Jan 24, 1998.

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Nutrition

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Serving Size: 1 Serving (375g)
Recipe Makes: 4

Calories: 743
Calories from Fat: 388 (52%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 9.2g
Cholesterol 212.4mg		65 %
Sodium 658.2mg		23 %
Potassium 690.4mg		18 %
Total Carbohydrate 27.7g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 26.2g
Protein 57.5g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 743

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