Place chicken in large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine flour, salt and pepper in double strength paper bag. (I used zip lock plastic bag...gallon size) Drain chicken pieces; toss, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes to dry. Heat 1/3 to 1/4 inch of oil in 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.
Ok.....not fantastic but good.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 242 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 130.5mg||40 %|
|Sodium 829.5mg||29 %|
|Potassium 613mg||16 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.1g|
|Protein 35.6g||51 %|
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Calories per serving: 433
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