1 broiler-fryer chicken (2 1/2-3 lbs), cut up
1 cup buttermilk
1 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
cooking oil, for frying

GRAVY
3 tablespoons flour
1 cup milk
1 1/2-2 cups water
salt and pepper, to taste

place chicken in a large flat dish. pour buttermilk over chicken; refrigerator 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 off excess; place on waxed paper for 15 minutes. heat 1/8″-1/4″ of oil in a skillet; fry chicken until browned on all sides. cover and simmer, turning occasionally, 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.

4-6 servings