Recipe: Fried Chicken with Creamy Gravy and Biscuits (Betty Crocker, 1980's)

FRIED CHICKEN WITH CREAMY GRAVY

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
Vegetable oil

Mix flour, salt, paprika and pepper; coat chicken with flour mixture.

Heat oil (1/4-inch) in skillet. Cook chicken 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 2
tablespoons water.) Remove cover during last 5 minutes of cooking to crisp chicken. Remove chicken, drain on paper towels; keep warm.

Prepare creamy gravy, serve with chicken.

CREAMY GRAVY

1/4 cup chicken drippings (fat and juices)
1/4 cup all-purpose flour
1 cup liquid (meat juices, broth or water)
1 cup milk
Browning sauce (like Kitchen Bouquet, optional)
Salt and pepper to taste

Pour drippings from pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to pan. (Measure accurate 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 and stir 1 minute. If desired, stir in few drops of browning sauce. Sprinkle with salt and pepper and if desired, paprika.

Makes 4 servings

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SOUTHERN-STYLE BISCUITS
Makes 6 biscuits

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
2/3 cup buttermilk*
1 tablespoon margarine or butter, melted, if desired

Heat oven to 450 degrees F.

Mix flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 to 2 tablespoons additional buttermilk). Turn onto lightly floured surface.

Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet about 1-inch apart for crusty sides, touching for soft sides, brush tops with melted margarine or butter.

Bake until golden brown, 12 to 15 minutes. Immediately remove from cookie sheet.

*Milk can be substituted for the buttermilk in the biscuits; omit baking soda.

Source: Recipe Booklet: Betty Crocker: The Weekend Chef, 1988