Thank You: Hi Karen............

Your so kind!I dont have a recipe for the southern fried chicken or gravy.I can try to explain how I make it though.I either cut up a free range chicken(If I can get it) or use chicken breasts.After marinating chicken in buttermilk overnight,drain & pat dry,dredge in seasoned flour (salt,pepper,a little garlic & onion powder & paprika ).Fry in about 1&1/2 inch very hot oil til crisp on each side,turn down heat,add a 1/2 stick of butter, cover & cook slowly for about 1 hour turning every now & then.The last 10 minutes of cooking take lid off & let "steam" evaporate & chicken to crisp up a bit.(You get a good "scald" on the chicken by starting it at a high frying heat which makes a difference in the flavor & texture.There is an art to frying!My G-ma was a wonderful fry cook & her baked goods,Oh my!I just wish I was half as good,ha!

On the gravy:As a rule,its however many Tbls.grease to flour ratio.Drain off all but 2 Tbls. of the grease,stir real well getting the "good stuff" on the bottom mixed in with the grease,turn heat to med-high & stir,add 2Tbls.flour to make a roux & stir,til almost dark brown(Be careful not to burn or to get burned by splattering grease).Add milk,salt & lots of pepper & stir to mix well.Turn down heat AFTER it has been mixed well.Let simmer til bubbling "craters" form.After the gravy has "cratered" let it simmer w/o stirring for about a minute.If too thick you can add more milk if too thin it can be cooked down some.I dont measure the milk,maybe start out with 1 cup & add a little more if needed?Sorry no specifics on the milk.Your friend,Mickey