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Fried Chicken with Creamy Gravy & Biscui




Source of Recipe


David
Fried Chicken with Creamy Gravy & Biscuits

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 to 3-lb. broiler-fryer chicken, cut up
Vegetable oil

Mix flour, salt, paprika and pepper; coat chicken
with flour mixture. Heat oil (1/4 inch) in
skillet.

Cook chicken in oil over medium heat until light
brown, 15 to 20 minutes, reduce heat.

Cover tightly and simmer, turning once or twice,
until thickest pieces are done, 30 to 40 minutes.
If skillet cannot be covered tightly, add 1 to 2
tablespoons water. Remove cover during last 5
minutes of cooking to crisp chicken. Remove
chicken, drain on paper towels; keep warm.
Prepare creamy gravy, serve with chicken.

4 servings.

Creamy Gravy

1/4 cup chicken drippings (fat and juices)
1/4 cup all-purpose flour
1 cup liquid (meat juices, broth or water)
1 cup milk
Salt and pepper to taste

Pour drippings from pan into bowl, leaving brown
particles in pan. Return 1/4 cup drippings to
pan. (Measure accurate as too little fat makes
gravy lumpy). Stir in flour. (Measure
accurately so gravy is not greasy). Cook over
low heat, stirring constantly, until mixture is
smooth and bubbly. Remove from heat; stir in
liquid and milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. If desired,
stir in few drops of browning sauce. Sprinkle
with salt and pepper and if desired, paprika.

Southern-style Biscuits

1-1/2 cups all-purpose flour
1-1/2 teaspoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening (Crisco, etc.)
2/3 cup buttermilk*
1 tablespoon margarine or butter, melted, if
desired

Heat oven to 450 degrees.

Mix flour, sugar, baking powder, salt and baking
soda. Cut in shortening until mixture resembles
fine crumbs. Stir in buttermilk until dough
leaves side of bowl and rounds up into a ball.
(If dough is dry, stir in 1 to 2 tablespoons
additional buttermilk). Turn onto lightly
floured surface.

Knead lightly until smooth, about 10 times. Roll
or pat dough 3/4 inch thick; cut with 2 1/2-inch
biscuit cutter. Place on ungreased cookie sheet
about 1 inch apart for crusty sides, touching for
soft sides, brush tops with melted margarine or
butter.

Bake until golden brown, 12 to 15 minutes.
Immediately remove from cookie sheet.

6 biscuits.

*Milk can be substituted for the buttermilk; omit
baking soda.