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    Southern fried chicken and Gravy

    Source of Recipe

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    List of Ingredients

    FOR CHICKEN:
    3 quarts water, mixed with
    1 tablespoon salt (or substitute 2 cups buttermilk)
    2-2 1/2 lbs broiler-fryer chicken, cut up
    1 teaspoon salt
    1 teaspoon pepper
    1 cup all-purpose flour
    2 cups vegetable oil
    1/4 cup bacon drippings (optional)

    FOR GRAVY:
    1/4 cup all-purpose flour
    2 cups milk or chicken broth (or a combination of the two)
    1/2 teaspoon salt
    1/4 teaspoon pepper

    Recipe

    FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
    Cover and refrigerate 8 hours.
    Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
    Drain chicken; rinse with cold water, and pat dry.
    Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
    Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
    Place 2 pieces of chicken in bag; seal.
    Shake to coat completely.
    Remove chicken, and repeat procedure with remaining pieces.
    Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
    Add chicken, a few pieces at a time, skin side down.
    Cover and cook 6 minutes; uncover and cook 9 minutes.
    Turn chicken pieces; cover and cook 6 minutes.
    Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
    Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
    FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
    Place skillet over medium heat.
    Add flour to drippings, stirring constantly, until browned.
    Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
    Stir in salt and pepper.
    Serve immediately.
    Yield: 1 2/3 cups.
    Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.

 

 

 


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