Chicken in Gravy

Ingredients:
⅔ cup (150 ml) all-purpose flour
2 tsp. (10 ml) salt
½ tsp. (2 ml) pepper
1 tsp. (5 ml) seasoned salt
¼ tsp. (1 ml) dry mustard powder
2 tsp. (10 ml) paprika
4 lbs. (1.8 kg) chicken parts
1 cup (250 ml) buttermilk, fresh or reconstituted from powder)
¼ cup (60 ml) hard margarine (butter browns too fast)
Gravy:
6 tbsp. (100 ml) all-purpose flour
1 tsp. (5 ml) salt
¼ tsp. (1 ml) pepper
1-5 tbsp. (15-75 ml) hard margarine (butter browns too fast)
5 cups (1.25 lit) water

Directions:

Mix first 6 ingredients in paper bag.

Dip chicken in buttermilk. Shake in seasoned flour to coat.

Heat margarine in frying pan. Add chicken. Fry quickly to brown both sides. Place in small roaster or large casserole.

Gravy: Add flour, salt and pepper to frying pan. Mix in. Add margarine as needed to mix. Stir in water until it boils and thickens. It will be thin but will thicken as chicken cooks. Taste to see if more salt needs to be added. Pour oven chicken. Cover. Bake in 350̊F (175̊C) oven for 1 to 1½ hours until very tender. Serves 6.