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Southern Fried Chicken with Gravy




Source of Recipe


Favorite Southern Recipes


List of Ingredients




oil or shortening
1 chicken, about 2 to 2 1/2 pounds, cut up
2 cups flour
1 teaspoon salt
1/4 teaspoon pepper
.
Cream Gravy
2 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 cup milk
1 cup water


Recipe



Have a deep heavy skillet or Dutch oven with oil or hot fat about two
inches deep.
Combine flour, salt and pepper; sift into a pie plate or wide bowl.
Roll each piece of chicken in flour and place in the hot fat (about
370° F).

Put the largest pieces in firs, in the hottest part of the skillet.
When all pieces are in the skillet and heat is regulated, cover and
cook for 5 minutes. Remove top and turn chicken pieces when the
underside is well browned. Replace top for another 5 minutes, remove
and cook in open pan until the bottom side is browned. About 30 to 35
minutes in all will be required for cooking chicken if it is not too
large. Try to turn the chicken only the one time.
The fat should be deep enough to cover the pieces when it boils up,
but make sure you use a deep skillet, preferably one made for frying
chicken, and watch carefully.

To make cream gravy:
Pour off all but about 2 tablespoons of the fat from the skillet. Add
2 tablespoons butter and 4 tablespoons flour; blend and cook until
golden brown, scraping browned bits from bottom of skillet. Gradually
stir in 1 cup milk and 1 cup hot water. Stir until smooth and
thickened; add salt and black pepper. Pour into a gravy boat and
serve with hot biscuits, potatoes, or rice.