Fried Chicken

By McLean

Ingredients

• Cream gravy:
• 3 lbs. chicken pieces
• Milk or buttermilk (as needed to cover chicken pieces)
• 1/3 to 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon dry mustard (optional)
• 1/2 teaspoon onion salt or onion powder
• 1 teaspoon Lawry's salt
• 1/2 teaspoon pepper
• Vegetable oil for frying
• 3 tablespoon pan drippings and butter (drain excess oil)
• 3 tablespoons flour (or Wondra)
• 1 1/2 cup cream or milk
• 1 envelope chicken-flavored packet
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Wash and dry chicken pieces. Put in a shallow dish with milk (or buttermilk) to cover for one hour. (This step may be omitted.) You may also dip in egg/milk combination (1/2 cup milk and one egg).

In plastic or paper bag, combine flour, paprika, garlic powder, mustard, onion salt, salt and pepper. Moisten chicken pieces with water only if you did not soak the pieces in milk first. Place in bag, several pieces at a time and shake to coat thoroughly. Repeat with remaining chicken. Place chicken on a wire rack on a baking sheet, cover, and refrigerate for at least 30 minutes and up to 12 hours.

In a large saucepan or deep fryer, heat 3 inches of oil over medium heat to 375 degrees. Using tongs, carefully fry chicken in batches without crowding, turning once, for 20 minutes, until chicken is tender and golden brown. (White meat takes less time to cook than the dark meat.) Remove chicken pieces, skin side up, to paper towels to drain. Keep warm in low oven.

Cream gravy:
Heat the pan drippings and butter and scrape up any brown bits in the pan. Stir in the flour and blend over low heat. Add the chicken-flavored and slowly add cream or milk, stirring constantly until smooth. Add salt and pepper to taste and cook for about 7 minutes until thickened.

Note: May use an egg wash (3 large eggs and 2 tablespoons water) after dredging in flour mixture and repeat dredging in flour mixture.