Country Style Chicken with Milk Gravy Recipe
Ingredients
| 2 broiler-fryers cut into serving-size pieces | ||
| Flour | 2/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 cup bacon drippings | ||
| Garlic | 2 Clove (5gm) | |
| Bay Leaf | 1 | |
| 2 cups Milk Gravy | ||
Directions
1. Wash and dry chicken pieces. Shake, a few at a time, in mixture of flour, salt, paprika and pepper in a paper bag to coat well.
2. Heat bacon drippings with whole cloves of garlic and bay leaf in large frying pan.
3. Place chicken in single layer in hot drippings. (Do not crowd as pieces should have enough room to brown without touching each other.) Cook slowly, turning once or twice to brown both sides. (It will take about 30 minutes.)
4. Return all chicken to frying pan; cover; cook slowly 20 minutes, or until tender. Uncover; cook 5 minutes longer to crisp coating. Remove chicken to heated platter; keep hot in slow oven long enough to make Milk Gravy.
2. Heat bacon drippings with whole cloves of garlic and bay leaf in large frying pan.
3. Place chicken in single layer in hot drippings. (Do not crowd as pieces should have enough room to brown without touching each other.) Cook slowly, turning once or twice to brown both sides. (It will take about 30 minutes.)
4. Return all chicken to frying pan; cover; cook slowly 20 minutes, or until tender. Uncover; cook 5 minutes longer to crisp coating. Remove chicken to heated platter; keep hot in slow oven long enough to make Milk Gravy.
Chef
