SOUTHERN BUTTERMILK FRIED CHICKEN
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
Place chicken into bowl. Pour buttermilk over; marinate at
least 1 hr. In another bowl, mix flour, salt and pepper. Remove
chicken from buttermilk. Roll pieces in flour. Pour 1" of
oil in skillet. Cook until one side is browned, then turn and
brown other side, about 20 minutes total.
Remove chicken and place on paper towels to drain. Remove oil
except for 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 with mashed potatoes or rice