Granny's Buttermilk Fried Chicken and Gravy INGREDIENTS 1 (3 1/2) pound broiler-fryer chicken, cut up 1 cup buttermilk 1 cup all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon pepper oil for frying GRAVY: 3 tablespoons all-purpose flour 1 cup milk 1 1/2 cups water salt and pepper to taste DIRECTIONS Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. Heat 1/8 to 1/4 in. 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; drain on paper towels and keep warm. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.