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Name: Fried Chicken with Cream Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup milk; 1 Egg slightly beaten; 1 cup All-purpose flour; 2 teaspoons Garlic salt; 1 teaspoon Paprika; 1 teaspoon Black pepper; 1/4 teaspoon Poultry seasoning; 3 lb Frying chicken cut up; 3 cups Shortening or oil; 1 cup Chicken Stock; 1 cup milk

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INGREDIENTS

1/2 cup milk
1 Egg ; slightly beaten
1 cup All-purpose flour
2 teaspoons Garlic salt
1 teaspoon Paprika
1 teaspoon Black pepper
1/4 teaspoon Poultry seasoning
3 lb Frying chicken ; cut up
3 cups Shortening or oil
1 cup Chicken Stock
1 cup milk

Servings

INSTRUCTIONS

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 1/2 to 1 inch of shortening or oil to 365F in electric skillet or on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275F. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking, and drain on paper towels in a single layer. To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons 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.

NOTES

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Fried Chicken with Cream Gravy

1/2 cup milk
1 Egg slightly beaten
1 cup All-purpose flour
2 teaspoons Garlic salt
1 teaspoon Paprika
1 teaspoon Black pepper
1/4 teaspoon Poultry seasoning
3 lb Frying chicken cut up
3 cups Shortening or oil
1 cup Chicken Stock
1 cup milk

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  1/2 to 1 inch of shortening or oil to 365F in electric skillet or on  medium-high in a large heavy skillet. Brown chicken on all sides. Reduce  heat to medium low or 275F. Continue cooking until chicken is tender, about  30 to 40 minutes. Turn chicken several times during cooking, and drain on  paper towels in a single layer. To make the gravy, pour all but 2  tablespoons of the fat from the skillet. Stir in 2 tablespoons 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.

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Nutrition

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Serving Size: 1 Serving (744g)
Recipe Makes: 4 Servings

Calories: 2319
Calories from Fat: 1885 (81%)

Amt Per Serving		% DV

	Total Fat 209.5g	279 %
	Saturated Fat 78.5g	392 %
	Monounsaturated Fat 91.1g
	Polyunsanturated Fat 28.4g
Cholesterol 398.5mg		123 %
Sodium 1108.6mg		38 %
Potassium 967.7mg		25 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 28.7g
Protein 73.5g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2319

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