Skillet Chicken & Gravy

Step 1: Place the chicken pieces in large flat dish or shallow casserole pan. Pour buttermilk over chicken; refrigerate for 4 hours.

Step 2: Mix flour, potato flakes, seasoned salt and pepper in Ziplock baggie or double-strength paper sack. Drain chicken pieces. Toss one at a time in flour mixture. Place on wax paper or rack for 15 minutes to dry.

Step 3: Heat about a 1/4 inch or a little more of oil in large cast-iron skillet. Fry chicken until browned on all sides. Cover and simmer, turning occasionally for 40 minutes or until juices run clear and chicken is tender. Uncover and cook 5 more minutes. Remove chicken from skillet and keep warm.

Step 4: To make gravy, drain all but 1/4 cup drippings from skillet. Stir in flour to make a roux. Add half and half and 1 1/2 cups of water; cook over medium heat, stirring constantly, until thick and bubbly. Cook 1 more minute without stirring. Add remaining 1/2 cup of water if needed. Season with salt and pepper.