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Southern Fried Chicken with Cream Gravy Recipe

Sunday, December 27, 2009

                                         Southern Fried Chicken with Cream Gravy Recipe

Southern Fried Chicken with Cream Gravy Recipe Ingredients

1 (2-1/2-pound) frying chicken, cut up
1 teaspoon salt
1 cup all-purpose flour
1 cup fat (all lard or 1/2 lard, 1/2 vegetable oil or shortening)
2 tablespoons all-purpose flour
1 cup chicken broth
About 1/2 cup whipping cream

Southern Fried Chicken with Cream Gravy Recipe Cooking Tips

Salt and freshly ground black pepper to taste
Wash chicken and pat dry with paper towels. Sprinkle with 1 teaspoon salt. Put 1 cup
flour in a paper or plastic bag. Drop chicken pieces, 2 at a time, into bag. Shake until each
piece is thoroughly coated with flour. Lay chicken on a sheet of waxed paper. Preheat
oven to 300F (150C). In a large heavy skillet, heat fat. Fat should be 1/4 inch deep. Reduce
heat to medium-high. Add legs and thighs, skin-side down. Fat should sizzle when
chicken is added, but should not be so hot that chicken burns. Brown legs and thighs 7 to
8 minutes or until deep brown on 1 side. Turn and brown on second side, about 7
minutes. Line a baking sheet with brown paper. Remove chicken to baking sheet. Place
in oven while you continue browning remaining chicken pieces. Bake chicken 30
minutes after last pieces have been browned. Meanwhile, pour off all but 2 tablespoons
fat from skillet. Add 2 tablespoons flour and stir until combined. Whisk in chicken broth
and cream. Bring to a boil. Cook, stirring, until gravy is thickened and smooth. If it is too
thick, stir in a little more cream to thin. Strain gravy through a fine sieve, if desired. Taste
and adjust seasoning, if necessary. Place fried chicken on a warm serving platter. Serve
gravy with chicken. Makes 4 servings Southern Fried Chicken with Cream Gravy Recipe.


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