Grandma's Sunday Fried Chicken and Gravy
1 cup All-Purpose Flour
1 teaspoon salt
1/2 teaspoon pepper
3 to 3 1/2 pounds cut-up frying chicken
Pure Vegetable Oil, for frying
1-1/2 cups water
1/4 cup drippings from chicken
1/4 cup All-Purpose Flour
2 cups milk
Salt and pepper to taste
Combine 1 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper in re-sealable food storage bag; mix well. Add chicken, 1 or 2 pieces at a time; shake to coat.
Heat 1/2-inch oil in large skillet over medium heat to 350°f. Add chicken; cover and fry 20 to 25 minutes or until golden brown and crisp, turning every 10 minutes.
Remove chicken from skillet; pour off drippings and reserve for gravy. Return chicken to skillet. Add water. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear. Make gravy while chicken is cooking.
4.combine 1/4 cup drippings from chicken and 1/4 cup flour in medium skillet; cook and stir over medium heat about 1 minute or until thickened. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 2 to 3 minutes, stirring constantly. Add salt and pepper to taste. Serve gravy with chicken