Buttermilk Fried Chicken with Gravy

Directions

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 to ¼ inch of oil in a large skillet; fry chicken until browned on all sides.

Cover and simmer, turning occasionally, for 40 to 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.