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Fried Chicken With Puffs And Gravy Recipe
|Broiling chickens||2 (Young Chicken)|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Lard||2 Cup (32 tbs) (For Deep Frying)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3 1⁄2 Cup (56 tbs)|
Serving size: Complete recipe
Calories 6882 Calories from Fat 4275
% Daily Value*
Total Fat 474 g729.3%
Saturated Fat 147.3 g736.4%
Trans Fat 0 g
Cholesterol 2142.9 mg
Sodium 3195.7 mg133.2%
Total Carbohydrates 91 g30.4%
Dietary Fiber 1.7 g6.9%
Sugars 41.8 g
Protein 534 g1068.4%
Vitamin A 91.7% Vitamin C 72%
Calcium 175.3% Iron 157.1%
*Based on a 2000 Calorie diet
Season with salt and pepper and roll each piece in flour.
Use 2 iron frying pans.
Add lard to depth of 2 inches or more.
Heat lard, add chicken, cover and cook for a few minutes over low heat.
Then saute, uncovered, until nicely browned.
Remove chicken to absorbent paper and keep in warm place.
Reserve one pan and hot lard for cooking biscuits.
Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1 teaspoon salt, baking powder, and 1/2 cup milk.
Pat out on board to 1/2-inch thickness and cut into 2-inch rounds.
Drop biscuits into hot lard, brown on both sides, drain on paper, and keep hot.
To make gravy, pour off lard.
Return 1/4, cup lard to pan and blend in 1/4 cup flour.
Gradually stir in 3 cups milk.
Cook over low heat, stirring constantly, until thickened.
Season to taste.