1 broiler-fryer chicken (2 ½ to 3 pounds), skin and wing tips removed
and cut into 8 pieces
1 cup self-rising flour or all-purpose flour
1 teaspoon paprika
½ teaspoon black pepper
1 cup (1% milk fat) buttermilk or soured milk
2 tablespoons vegetable oil
1 cup low-fat (1% milk fat) milk

Direction:
Preheat the oven to 400 degrees. Rinse chicken, drain and pat dry.
Line a 13" x 9" x 2" baking pan with foil and lightly grease it. On a sheet of wax paper, mix flour, paprika, and pepper; set aside 3 tablespoons of mixture. Dip the chicken in ½ cup of the buttermilk, and then roll in the flour mixture on wax paper to coat. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Brown the chicken in hot oil for 10 minutes or until golden, turning occasionally. 
Transfer chicken to prepared baking pan, reserve drippings in the skillet. Bake the chicken, uncovered, for 20 minutes or until crisp, turning once.
Meanwhile, measure drippings; add additional vegetable oil, if necessary, to make 2 tablespoons. Return drippings to skillet; whisk 2 tablespoons of the reserved flour mixture into the drippings. Cook over moderate heat for 1 minute or until golden. 
Gradually whisk in the milk. Lower heat and simmer, whisking constantly, for 5 minutes more or until slightly thickened. Stir the remaining ½ cup buttermilk. Stir buttermilk mixture into the skillet. Cook, whisking constantly, for 1 minute more. Serve with the chicken. 

*** For Details about Ingredients , check your nearest American Store