Chicken with Puffits and Milk Gravy
Source of Recipe
the web
List of Ingredients
2-1/2 to 3-pound broiler/fryer chicken, cut up
Vegetable oil or shortening
1/2 cup all-purpose flour*
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1/2 teaspoon salt
1-1/2 cups milk
*If using self-rising flour, decrease salt to 1/2
teaspoon.Recipe
Remove any excess fat from chicken. Place chicken in
3-quart saucepan. Add enough water to cover. Heat to
boiling; reduce heat. Cover and simmer 20 minutes.
Drain chicken and pat dry.
Heat vegetable oil or shortening (2 to 3 inches) to
360 in deep fat fryer or heavy saucepan. Mix 1/2 cup
flour, 1 teaspoon salt and the pepper. Coat chicken
with flour mixture. Fry in hot oil until golden,
about 6 minutes; drain on paper towels.
Puffits:
1-1/2 cups all-purpose flour**
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup milk
Mix flour, baking powder and salt. Cut in shortening
until mixture looks like fine crumbs. Stir in almost
all the milk. Stir in just enough additional milk to
make a soft, pufy, easy-to-roll dough (Too much milk
makes the dough sticky, not enough makes Puffits dry).
Round up dough on lightly floured cloth-covered
board. Roll 1/2 inch thick. Cut with floured 2-inch
biscuit cutter.
**If using self-rising flour, omit baking powder and
salt.
Increase oil temperature to 375 degrees. Slide
Puffits carefully into hot oil, turning as they rise
to surface. Fry until golden brown, about 8 minutes;
drain on paper towels. Keep chicken and Puffits warm
in oven while preparing gravy.
Gravy:
Blend 2 tablespoons of the hot cooking oil, 2
tablespoons flour and 1/2 teaspoon salt in 1-qt.
saucepan. Cook over low heat; stirring constantly
until mixture is smooth and bubbly. Remove from heat;
stir in milk gradually. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Serve with
chicken and Puffits. 6 servings. Enjoy!
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