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Buttermilk Skillet Fried Chicken with Gravy

Created by SammyJo on November 12, 2012

Step 1: Place chicken in large flat dish or shallow casserole pan. Pour buttermilk over chicken; refrigerate for about 4-6 hours.
Step 2: Mix flour, potato flakes, seasoning salt and black pepper in Ziplock baggie or double-strength paper sack. Drain chicken pieces. Toss one at a time in flour mixture. Place on wax paper for 15 minutes to dry.
Step 3: Heat about a 1/2-1 inch 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 milk and 1 1/2 cups 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.