Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Milk
1 Egg, slightly beaten
1 c All-purpose flour
2 ts Garlic salt
1 t Paprika
1 t Black pepper
1/4 ts Poultry seasoning
3 lb Frying chicken cut up
3 c Shortening or oil
1 c Chicken stock
1 c Milk
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 365F in electric skillet or on
medium-high in a large heavy skillet. Brown chicken on
all sides. Reduce heat to medium low or 275F. Continue
cooking until chicken is tender, about 30 to 40
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.
