1 broiler-fryer chicken cut into pieces
1 cup buttermilk
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
vegetable oil

Put  chicken into a bowl , pour buttermilk over top and
marinate at least one hour. In another bowl mix flour , salt , pepper.
Remove chicken from buttermilk and roll into flour mix. Pour
1" of oil into skillet. Cook until one side is browned , then turn and
brown the other side ( about 20 minutes total).

Remove chicken and place on paper towels to drain. Remove oil except
for about 1/3 cup from skillet. Add 1/3 cup flour to oil and brown
lightly. Add 2 cups water to thicken, then add more if needed to thin.

Serve over mashed taters or rice.

Back to Recipes