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Fried Chicken with Cream Gravy

chicken thighs, drumsticks or whatever part of the chicken you like
buttermilk
creole or cajun seasoning or seasoned salt or an envelope ranch dressing mix
2 cups flour
vegetable oil
2 or 3 Tbsp milk

Soak chicken in buttermilk for about 1/2 hour, then dredge it in
Creole or Cajun seasoning mixed with about 2 cups flour. You can
also use seasoned salt or just take an envelope of "Hidden Valley
Ranch" dressing mix. Put as much of this seasoning you want in the
flour. Have your pan hot with oil then put in the chicken that is
coated with the flour mixture. Fry till done. When you're finished
with all the chicken, just drain out most of the oil, save the
scrapings, and then add about 2 or 3 tbsp. of the flour mixture to
the left over oil. Make a roux out of this and then add enough milk
to make a cream gravy. Cook to thicken.

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