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Crispy Fried Chicken




Source of Recipe


Internet


List of Ingredients




3 pounds frying chicken pieces
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper (or to taste)
1 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk


Recipe



Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish. Set aside.
In a heavy skillet, melt shortening to a depth of 1 inch over high heat.

While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.

When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.

Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

Cream Gravy for Chicken:
2 tablespoons pan drippings from chicken frying
2 tablespoons left-over flour mixture from chicken flouring
1-1/2 cups milk OR 1 cup milk and 1/2 cup beef broth
salt and freshly ground pepper, to taste

After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings.

Return the drippings to the skillet, and turn heat to medium. Sprinkle the 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 minutes to "cook" the flour. Then, stirring constantly, slowly add the milk (OR milk and beef broth), and bring to a boil.

Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.