FRIED CHICKEN WITH CREAMY GRAVY

FRIED CHICKEN WITH CREAMY GRAVY




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 mins. 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 mins. 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 mins. Serve immediately passing the gravy

separately.



YIELD: 4 servings