from the Machine Shed Restaurant
- 3 pounds cut-up chicken
- 2 cups buttermilk
- 2 1/4 cups flour, divided
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup (1 stick) margarine
- 2 cups chicken stock
Soak chicken in buttermilk in refrigerator for at least 1 hour. In a medium bowl, combine 2 cups of flour with the salt and pepper. Remove chicken from buttermilk and roll in the flour mixture. Discard the buttermilk.
Preheat oven to 350°. In a large skillet melt 1/4 cup of margarine over medium-high heat. Add chicken to the skillet skin side down. Fry until golden brown, about 5 minutes on each side.
Drain off used margarine into a medium saucepan. Add remaining 1/4 cup of margarine. Place skillet with the chicken into the oven and bake for 20 minutes. When the margarine is melted, add remaining 1/4 cup of flour and stir.
Add chicken broth to the saucepan and stir until bubbling. Add salt and pepper to taste. Remove chicken from the oven and serve with gravy.