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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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this is the easiest southern fried chicken recipe - and my son INSISTS i make this yukkie gravy to go with hismashed potatoes and corn - he is 35 and still loves this recipe! and so does his wife :-) Ingredients:
at least |
4 pieces each of |
chicken drumsticks and |
chicken thighs |
(i dont use chicken breast, they are too big) |
1 cup flour (approx.) |
white pepper, freshly ground |
1 teasp. salt |
1 small teaspoon sweet red paprika powder |
crisco |
milk |
Directions:
1. heat large skillet with at least
2. 1 cup of crisco, high heat
3. wash chicken pieces
4. put flour, salt, pepper, paprika into plastic bag
5. put two chicken pieces at a time into bag, shake
6. put chicken pieces in skillet,
7. after about 2 minutes, reduce heat to min.,
8. cover
9. after 15 minutes, remove lid
10. turn chicken carefully, heat on high, about 3-5 minutes
11. cover
12. after about 15 minutes, remove lid
13. turn chicken
14. turn up heat (careful not to burn or flour will get bitter)
15. after about 5 minutes, turn heat to medium
16. let chicken cook for a few more minutes
17. taste for crispyness with finger - then decide if it needs more time, it depends on the chicken you've bought - bio or not, young or old...
18. remove chicken from skillet
19. drain on paper towels
20. tip pan to remove all fat, leaving the beautiful brown residue,
21. pour milk into skillet
22. bring to boil, stirring constantly
23. it takes a few minutes, then flour will desolve, making a lovely, goey, tasty gravy.
24. your may want to keep adding mild or chicken stock to get the consistence you want.
25. normally, you need no more salt or other spices, maybe just a dash of worcester sauce.
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