Crispy Buttermilk Fried Chicken with Creamy Pepper Gravy

Instructions

1. 1

   Place the chicken pieces in a large shallow dish, pour the buttermilk over them, cover, and refrigerate for 1 hour to marinate.

2. 2

   In a large resealable plastic bag, combine the flour, salt, and pepper. Drain the chicken pieces, add them to the bag one at a time, and shake to coat. Shake off any excess flour and let the chicken stand on waxed paper for 15 minutes before frying.

3. 3

   In a large skillet, heat 1/8 to 1/4 inch of oil over medium-high heat. Fry the chicken pieces until they are browned on all sides. Reduce the heat to medium-low, cover, and simmer, turning occasionally, for 40-45 minutes or until the chicken is cooked through and the juices run clear. Uncover and cook for 5 minutes longer to crisp up the coating.

4. 4

   Remove the chicken from the skillet and drain on paper towels, keeping it warm. Drain all but 1/4 cup of the drippings from the skillet. Stir in the 3 tablespoons of flour until blended. Gradually add the milk and 1-1/2 cups of water, whisking constantly. Bring the mixture to a boil over medium heat and cook, stirring, for 2 minutes or until thickened. Add more water if needed to reach the desired consistency. Season the gravy with salt and pepper to taste.