Fried Chicken

I was doing a test run on Fried Chicken, Mashed potatoes, with rolls and creamed spinach for a luncheon that i am preparing for the woman in my church circle. I marinated the chicken in salt, spices (mostly garlic, thyme, but if you have Montreal Chicken spice, this will do) for 24 hours and the in buttermilk for another 24 hours; this makes the chicken moist and tasty. Drain the chicken and dredge the chicken through flour seasoned with salt and pepper. Deep fry the chicken for about nine minutes; and now you can let it finish in the oven for about 30 minutes. Now for the best chicken gravy, I used 2 Tablespoons of butter, 1Tablespoon of the chicken grease, and about 1/8 cup of flour to make roux. also use 1 chicken boullion and about 2 cups of the liquid from the potatoes and about 1 cup of water. heat until the roux thickens. Season to taste. Another good hint. If your potatoes are too runny, and if you have potato flakes, sprinkle a few teaspoons into mashed potatoes and mix well. Enjoy, and I will let you all know how my real luncheon turns out.
Until then, good eating to you all.