Ingredients
- 10 " to 12" skillet
- 1/2 cup Gold Medal Flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 2 1/2 to 3 lb broiler-fryer chicken,cur-up
- Vegetable Oil
- Creamy Gravy
Preparation
Step 1
Mix flour,salt,paprika and pepper;coat chicken with flour mixture.Heat oil (1/4") in skillet.Cookchicken 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 3 tbsp water/Remove water.Remove cover during last 15 minutes of cooking to crisp chicken.Remove chicken;keep warm.Repare Creamy Gravy;serve with chicken Creamy Gravy
1/4 cup drippings(fat and juices)
1/4 cup Gold Medal all-purpose flour
1 cup liquid ( meat juices,broth,water)
1 cup milk
Salt and pepper to taste
Pour drippings from pan into bowl,leaving bown particles in pan.Return 1/4 cup drippings to pan.(Measure accurately 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 ans stir 1 minute.If desired,stir in few drops browning sauce.Sprinkle with salt and pepper and ,if desired,paprika.