FRIED CHICKEN AND GRAVY 

Pour 1 cup buttermilk over a 3 to 4 lb. cut up chicken.  Refrigerate one hour.   Mix one cup flour, 1 tsp. salt and ½ tsp. pepper in plastic bag.  Toss chicken pieces one at a time in flour mixture, shake off excess flour and fry chicken in a heated skillet with ¼-inch cooking oil.  Fry chicken until browned on all sides.  Cover and simmer, turning occasionally , for 40 to 45 minutes.  Remove chicken.

 GRAVY 

Drain all but ¼ cup of drippings.  Stir in 3 tbsp. flour; stir until bubbly.  Add 1 cup milk, 1-1/2 cup water.  Cook and stir until thick and bubbly.  Cook 1 minute.  (Add, if  needed,  additional water.)  Salt and pepper to taste.  Serve