Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

Click "Print" button below for printable version.

Fried Chicken with Creamy Gravy

3 lbs. frying chicken, cut up
½ cup milk
1 egg, slightly beaten
3 cups shortening or oil
1 cup all-purpose flour
2 t. garlic salt
1 t. paprika
1 cup milk
1 t. black pepper
1 cup chicken stock
¼ t. poultry seasoning

---

Combine milk and egg in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour. Heat ½”-1” of shortening or oil to 365º in electric skillet or on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275 degrees. Continue cooking until chicken is tender, about 5 to 10 minutes. Turn chicken several times during cooking, and drain on paper towels in a single layer. To make the gravy, pour all but 2 T. of the fat from the skillet. Stir in 2 T. of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes. Serve immediately, passing the gravy separately. Yield: 4 servings