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Recipe: Fried Chicken with Creamy Gravy (Gold Medal Flour, 1988)

Main Dishes - Chicken, Poultry
FRIED CHICKEN WITH CREAMY GRAVY

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 (2 1/2 to 3 lb) broiler-fryer chicken, cut up
Vegetable oil
Creamy Gravy (recipe follows)

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 tbsp water.) Remove cover during last 5 minutes of cooking to crisp chicken. Remove chicken; keep warm.

Prepare 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)
Browning sauce, like Kitchen Bouquet (optional)
Paprika (optional)

Pour drippings from pan into bowl, leaving brown 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 and stir 1 minute. If desired, stir in few drops browning sauce. Sprinkle with salt and pepper and, if desired, paprika.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988
MsgID: 371475
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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