Ingredients:

• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tsp garlic salt
• 1 tsp black pepper
• Salt
• 1 (4-5 lb) whole cut up chicken
• 3 cups olive oil
• 1 – 2 cups milk

Directions:

Place buttermilk in a medium bowl. On a plate, mix together flour, garlic salt, black pepper and salt. Dip chicken in buttermilk and cover with flour mixture.

In a large skillet, heat oil. Place coated chicken in hot oil and brown on all sides. Reduce heat to medium-low and continue cooking, covered, until tender and internal temperature reaches desired temp. Remove chicken from skillet and drain on paper towels.

Discard all but 2 tablespoons of frying oil. Over low heat, stir in 2 – 3 tablespoons flour with salt and pepper. Stirring continuously, cook a minute or so. Stir in 1 – 2 cups milk, stirring constantly. Reduce heat to low and simmer, while stirring, for about 5 minutes or until thickened.