Put chicken in large flat dish or shallow casserole pan. Pour buttermilk over chicken; refrigerate for about an hour. Mix flour, potato flakes, salt, pepper, and seasoned salt in Ziplock baggie or double-strength paper sack. Drain chicken pieces. Toss one at a time in flour mixture. Place on wax paper for 15 min to dry.

Heat about a 1/4 inch of oil in large skillet. Fry chicken until browned on all sides.

Cover and simmer, turning occasionally for 40 minutes or until juices run clear and chicken is tender. Uncover and cook 5 more minutes. Remove chicken from skillet and keep warm.

To make gravy, drain all but 1/4 C. drippings from skillet. Stir in flour to make a roux.

Add milk and 1 1/2 C. water; cook over medium heat, stirring constantly, until thick and bubbly. Cook 1 more minute without stirring. Add remaining 1/2 C. of water if needed. Season with salt and pepper. Serve hot with fried chicken and biscuits. Can leave out potato flakes for less crispy chicken.