3 pounds (about) cut-up chicken
2 cups buttermilk
2 1/4 cups flour (divided)
2 teaspoons salt
1 teaspoon black pepper
1/2 cup (1 stick) margarine
2 cups good-quality chicken stock
Soak chicken in buttermilk in refrigerator 1 hour.
In medium bowl, combine 2 cups flour with salt and pepper. Remove chicken from buttermilk and roll in flour mixture until completely covered. Discard buttermilk.
Preheat oven to 350 degrees.
In large, oven-proof skillet, melt 1/4 cup margarine over medium-high heat. When margarine is hot, add chicken to skillet, skin side down. Fry about 5 minutes on each side or until golden.
Drain off excess margarine into medium saucepan; add remaining 1/4 cup margarine. Place skillet with chicken in preheated oven and bake 20 minutes or until thermometer inserted into largest piece of chicken reads 165 degrees.
While chicken bakes, gradually add remaining 1/4 cup flour to margarine in saucepan and cook over medium heat, stirring constantly, 1 minute. Add chicken stock and bring to boil, then cook, stirring constantly, until gravy thickens – about 2 minutes. Season with salt and pepper to taste. Remove chicken from oven and serve with gravy. Makes about 4 servings.