Instructions: Place chicken in a large flat dish. Pour buttermilk over and refrigerate for 1 hour. Combine flour, salt and pepper in a large plastic baggy. Drain chicken and toss pieces, one at a time, in flour mixture. Shake off excess and place on waxed paper for 15 minutes. Heat 1/8 to 1/4 inch of oil in a skillet and fry chicken untel browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings and stir in flour until bubbly. Add milk and 1-1/2 cups water, cook and stir until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with Chicken and some buttermilk biscuits.

My neighbor gave me this recipes and I never have left overs!!

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