Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | \"This golden chicken always reminds me of Mom and |
\N \N | Home...there's nothing quite like a crispy piece smothered |
\N \N | In creamy gravy.\" - Vera Reid |
3 tablespoons | Flour |
1 cup | Milk |
3 pounds | Broiler-fryer chicken, cut up |
1 cup | Buttermilk |
1 cup | Flour |
1½ teaspoon | Salt |
½ teaspoon | Pepper |
\N \N | Cooking oil for frying |
1½ cup | (to 2 cups) water |
\N \N | Salt and pepper to taste |
GRAVY
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 ⅛-¼" 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 ¼ cup drippings in skillet; stir in flour until bubbly. Add milk and 1½ 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. Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson - Home Cooking
Submitted By DEBBIE CARLSON On 11-30-94