Fried Chicken and Gravy

Submitted by: Patty Mejia Burke
Yummy!

Serves: 4

Cooking time:

Ingredients

1/2 c Milk
1 Egg, slightly beaten
1 c All-purpose flour
2 ts Garlic salt
1 t Paprika
1 t Black pepper
1/4 ts Poultry seasoning
3 lb Frying chicken cut up
3 c Shortening or oil
1 c Chicken stock
1 c Milk

Method

Combine milk and egg in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture.

Reserve remainder of the flour.

Heat 1/2 to 1 inch of shortening or oil to 365* in electric skillet or on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275*. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking,and drain on paper towels in a single layer.

To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes.

Serve immediately, passing the gravy separately.

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