Fried Chicken

Marinate cleaned chicken pieces in buttermilk, garlic and hot pepper sauce for at least 2 hours and up to 48 hours before frying.

I use an electric skillet, heating oil and butter to 375 degrees. Test the oil to make sure its hot. Mix flour and seasonings (salt, pepper, poultry seasoning) in a large shallow pan. Take the chicken from the buttermilk and dredge in flour; mix, shake off excess flour. Fry for 20 minutes on one side, then turn at least 1 or 2 times until done. Drain on paper towels and dig in!

If you want gravy, then drain off the oil leaving a couple tablespoons in the skillet. Add approximately 1/8 cup of the flour mixture to the oil in the skillet and brown the roux until it is a nice brown color. Mix whole milk and chicken stock in a measuring cup to measure about 1/2 to 2 cups of liquid. Add slowly to the roux in the skillet, whisking in to remove lumps. Heat through, and ladle over mashed potatoes!