Recipe: Fried Chicken and Gravy (using condensed soup, 1960's)

FRIED CHICKEN AND GRAVY

FOR THE CHICKEN:
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut in pieces
1/2 cup evaporated milk
1 cup flour
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1/4 cup shortening

FOR THE GRAVY:
1 (10 3/4 ounce) can condensed cream of chicken soup
2/3 cup evaporated milk

Dip chicken in pieces, in the 1/2 cup evaporated milk. Roll in mixture of flour, salt and pepper. In a 10-inch skillet brown in hot shortening.

Cover, cook over low heat 20 to 30 minutes, or until drumsticks are tender.

To crisp chicken, remove cover, cook 5 minutes more. Remove chicken, pour off all but I tablespoon drippings.

Stir mixture of (undiluted) soup and and the 2/3 cup evaporated milk into drippings and crisp flavorful bits in skillet. Heat until steaming.

Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe booklet: One wonderful dish makes the meal by Pet Milk Co., 1960