1 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 c. buttermilk
2 lb. chicken parts (thighs & drumsticks)
2 1/2 c. vegetable oil
1/4 c. chopped green onions
2 cans (10 1/2 oz. each) Franco-American chicken gravy
1 can (14 1/2 oz.) tomatoes, seeded & chopped
1/4 c. liquid from tomatoes
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. sugar
Dash pepper

1. In pie plate with fork, combine flour, salt and pepper. In small bowl pour buttermilk. Dip chicken in buttermilk; roll in flour mixture until completely coated.

2. In 10 inch skillet heat oil to 375 degrees. Place chicken in hot oil; reduce heat to medium. Cover; cook chicken 15 minutes. Turn chicken, uncover; cook 15 minutes. Remove to paper towels to drain; keep warm.

3. Pour off all but 2 tablespoons oil. Over medium-high heat in hot oil, cook onion until tender.

4. Add gravy; stir to loosen browned bits. Add remaining ingredients. Over medium heat, heat until mixture boils, stirring constantly. Reduce heat to low; cook 8 minutes. Serve gravy with fried chicken.

Makes 4 servings.