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    Fried Chicken with Cream Gravy

    Source of Recipe

    From "Southern Living: Recipe Revival"

    Recipe Introduction

    "This is old-school fried chicken at its simplest and best flawlessly seasoned with a cocoa-hued crust so crisp it shatters with the first bite. The slightly sweet, caramel-like taste of evaporated milk tempered with Worcestershire sauce is the key to the extra-tender juicy meat and richly flavored cream gravy."

    List of Ingredients

    ◦ 1 (12-ounce) can evaporated milk
    ◦ 1 tablespoon Worcestershire sauce
    ◦ 1 (2- to 3-pound) whole chicken, cut up
    ◦ cup plus 2 tablespoons all-purpose flour
    ◦ cup plain yellow cornmeal
    ◦ 1 teaspoons salt
    ◦ Dash of ground black pepper
    ◦ ⅓ to cup vegetable oil
    ◦ 1 tablespoon butter
    ◦ cup water
    ◦ teaspoon ground black pepper


    Stir together the evaporated milk and Worcestershire sauce. Place the chicken in a shallow dish, and pour the milk mixture over the chicken. Cover and chill 8 to 24 hours.

    Stir together cup of the flour, cornmeal, teaspoon of the salt, and dash of pepper in a large shallow bowl. Drain chicken, reserving cup milk mixture; dredge chicken in the flour mixture, shaking off the excess. Let stand 5 minutes.

    Cook the chicken in hot oil in a large, deep cast iron skillet over medium-high 30 to 35 minutes, turning once. Drain the chicken well on paper towels, reserving 1 tablespoons drippings in skillet.

    Add butter to hot drippings; melt over low. Stir in remaining 2 tablespoons flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add reserved cup milk mixture and cup water; cook over medium, stirring constantly, 1 minute or until the mixture is thickened and bubbly. Stir in teaspoon pepper and remaining teaspoon salt.

    Serve the gravy with the chicken.

    Serves 4




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