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Ingredients
- 1 x 3-lb fryer chicken cut into pcs
- 1 c. Buttermilk
- 1 c. All-purpose flour
- 1 1/2 tsp Salt
- 1/2 tsp Pepper Veg. oil for frying
- 3 Tbsp. All purpose flour
- 1 c. Lowfat milk
- 1 1/2 c. Water (up to 2) Salt and pepper to taste
Directions
- Place chicken in a large flat dish. Pour buttermilk over and chill for 1 hour. Combine flour, salt and pepper in a large plastic baggy. Drain chicken and toss pcs, one at a time, in flour mix. Shake off excess and place on waxed paper for 15 min. Heat 1/8 to 1/4 inch of oil in a skillet and fry chicken untel browned on all sides. Cover and simmer, turning occasionally, for 40-45 min, or possibly till juices run clear. Uncover and cook 5 min longer. Remove chicken and keep hot. Drain all but 1/4 c. drippings and stir in flour till bubbly. Add in lowfat milk and 1-1/2 c. water, cook and stir till thickened and bubbly. Cook 1 minute more. Add in remaining water if needed. Season with salt and pepper. Serve with Chicken and some buttermilk biscuits.
- My neighbor gave me this recipes and I never have left overs!!
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