 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 (2 1/2- to 3-pound) broiler-fryers, cut into 16 pieces |
1 tablespoon plus 2 teaspoons salt |
pepper to taste |
2 1/2 cups all-purpose flour |
3 to 4 cups vegetable oil |
2 cups milk |
hot cooked rice |
Directions:
1. Sprinkle chicken with salt and pepper; dredge in flour. Set 3 tablespoons flour aside.
2. Heat oil to 375° in a 10-inch cast-iron skillet. Brown 4 chicken pieces for 12 to 15 minutes. Drain well on paper towels. Repeat procedure with remaining chicken.
3. Drain oil from skillet, reserving 3 tablespoons pan drippings in skillet. Add reserved flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk to mixture in skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with chicken and hot cooked rice.
|
|