Crispy Fried Chicken in Gravy
|Chicken||3 Pound, cut into pieces|
|Buttermilk/1 cup of milk with 1 tablespoon vinegar||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Place the chicken into a large ziplock bag. Add buttermilk and refrigerate for 1 hour. In another ziplock bag, combine the flour, salt and pepper. Toss the chicken, one at a time, in the flour and place on wax paper for 15 minutes. Heat about 1/2 inch of oil in a skillet. Add chicken and brown on both sides. Reduce heat, cover and cook the chicken for 25-30 minutes. Turn the chicken every 5 minutes. Remove the chicken and pour out the oil leaving about 1/4 cup of drippings with the crunchies.
To make the Gravy:
In the hot drippings, stir in the flour, salt and pepper. Add the milk and water. Stir and cook until it reaches your desired thickness.
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