Southern Fried Chicken


1 [2 to 3 pound] broiler-fryer chicken, cut up
salt and pepper
2 cups all purpose flour
1 teaspoon red pepper
1 egg, slightly beaten
1/2 cup milk
hot oil
Season the chicken with salt and pepper.
Combine the flour with the red pepper. Set aside.
Combine the egg and milk.
Dip the chicken in the milk and egg mixture.
Then dredge chicken in flour mixture, coating well.
Heat 1 inch of oil in a skillet. Place the chicken in the skillet.
Cover and cook over medium heat about 30 minutes or until chicken is golden brown.
Turn the chicken occasionally.
Drain on paper towels. Makes 4 servings.

Cream Gravy:

4 tablespoons drippings
4 tablespoons all-purpose flour
2 1/2 to 3 cups hot milk
salt and pepper
Pour off all but 4 tablespoons of drippings in which the chicken was fried. Place skillet over medium heat, add flour till browned. Gradually add hot ilk, cook, stirring constantly until thickened. Add salt and pepper to taste. Sere hot. Makes about 2 cups of gravy.

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