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
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 743
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