Southern Fried Chicken with Country Gravy from Bill Neal's Southern Cooking by Bill Neal

Ingredients

• 1 cup (235 ml) buttermilk
• 1 cup (235 ml) all-purpose flour
• 1 chicken weighing 3 to 3½ pounds (1350–1575 g), cut into 9 pieces
• 2 tablespoons of the seasoned flour
• 2 cups (475 ml) whole milk or buttermilk
• ½ cup (100 g) raw country ham cut in julienne strips
• 1 cup (225 g) lard
• 1½ cups (355 ml) peanut oil
• 1 teaspoon salt
• ½ teaspoon black pepper