Fried Chicken with Cream Gravy
Source of Recipe
From "Southern Living: Recipe Revival"
"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 (2½- to 3-pound) whole chicken, cut up
◦ ¾ cup plus 2 tablespoons all-purpose flour
◦ ¾ cup plain yellow cornmeal
◦ 1¼ teaspoons salt
◦ Dash of ground black pepper
◦ ⅓ to ½ cup vegetable oil
◦ 1 tablespoon butter
◦ ½ cup water
◦ ¼ 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 ¾ cup of the flour, cornmeal, ¾ teaspoon of the salt, and dash of pepper in a large shallow bowl. Drain chicken, reserving ½ 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 1½ 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 ½ cup milk mixture and ½ cup water; cook over medium, stirring constantly, 1 minute or until the mixture is thickened and bubbly. Stir in ¼ teaspoon pepper and remaining ½ teaspoon salt.
Serve the gravy with the chicken.