Southern Fried Chicken w/Cream Gravy
Source of Recipe
Mastercook
List of Ingredients
2/3 cup all-purpose flour
2 teaspoons salt -- more for sprinkling
1 teaspoon freshly ground black pepper
1 chicken, 3 1/2 - 4 pound, cut into serving
pieces -- rinsed and patted dry
3/4 cup solid vegetable shortening, such as Crisco
Recipe
IN a large shallow bowl or on a plate, mixt he flour, salt and pepper well
with a fork. Dredge each chicken piece in the flour mixture, coating it
well. Set aside on a large plate.
In a large cast-iron skillet or other deep, heavy frying pan, heat the
shortening over medium-high heat until sizzling hot but not smoking. Test
the fat with a pinch of flour; if it "blooms" at once, it's ready.
Using tongs, carefully put the floured chicken pieces in the hot fat, skin
side down, without crowding the pan. Let the chicken cook until lightly
browned on one side, about 5 minutes. Turn each piece and brown again,
about 5 minutes. Reduce the heat slightly and continue frying,,, turning
occasionally to brown evenly.
Arrange the wings, breasts, and legs at different angles as needed,
turning the pieces about every 5 minutes to cook and brown evenly and
prevent scorching. Fry until the chicken is cooked through, 20 to 25
minutes after the initial browning (for a total of 30 to 35 minutes).
Check for doneness using a meat thermometer (it should read 180 F) or cut
through to the bone; the juices should run clear and there should be no
pinkness. Remove each piece as it's done, setting it on clean brown paper
grocery bags or paper towels to drain. Sprinkle with more salt. Pile the
cooked, drained pieces on a serving platter and serve hot, warm, or at
room temperature.
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