Sunday, April 25, 2010



3 pounds frying chicken cut up
1/2 cup milk
1 egg, slightly beaten
3 cups shortening or oil
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 cup milk
1 teaspoon black pepper
1 cup chicken stock
1/4 teaspoon poultry seasoning

Combine milk and egg in medium bowl. Combine flour,
garlic salt, paprika, pepper and poultry seasoning
in paper or plastic bag. Add a few pieces of
chicken at a time, and shake to coat. Dip chicken
in milk-egg mixture, then shake a second time in
flour mixture. Reserve remainder of the flour. Heat
1/2 to 1 inch of shortening or oil to 365 degrees
in electric skillet or on medium-high in a large
heavy skillet. Brown chicken on all sides. Reduce
heat to medium low or 275 degrees. Continue cooking
until chicken is tender, about 5 to 10 minutes.
Turn chicken several times during cooking, and
drain on paper towels in a single layer.

To make the gravy, pour all but 2 tablespoons of
the fat from the skillet. Stir in 2 tablespoons of
the reserved seasoned flour, and stir constantly
over low heat for 2 minutes. Whisk in the chicken
stock, stirring to scrape up the brown bits on the
bottom of the pan. Then stir in the milk and bring
to a boil over high heat, stirring constantly.
Reduce the heat to low, and simmer for 5 minutes.
Serve immediately, passing the gravy separately.

YIELD: 4 servings

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