Buttermilk Fried Chicken with Gravy
1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up into serving pieces
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Peanut or vegetable oil for frying
3 tablespoons all-purpose flour
1 cup milk
1 1/2 to 2 cups water
1 teaspoon chicken base
Salt and pepper to taste
Place chicken in a large flat dish.
Pour buttermilk over; cover and refrigerate 1 hour.
Combine flour, salt and pepper in a double-strength paper bag.
Drain chicken; toss pieces, one at a time, in flour mixture.
Shake off excess; place on waxed paper for 15 minutes.
Heat 1/8 to 1/4-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides.
Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
Uncover and cook 5 minutes longer. Remove chicken and keep warm.
Drain all but 1/4 cup drippings; stir in flour and cook for 30 second, stirring constantly. Add milk, 1 1/2 cups water and chicken base; cook and stir until thickened and bubbly.
Cook 1 minute.
Add remaining water if needed.
Season with salt and pepper to taste.
Serve gravy with the chicken.