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Colette & Cassi's Country Kitchen!

*The fried chicken is another Paula Deen recipe...but the gravy recipe is mine, almost the way MY grandmother Musick and my Mamma always made it! Hope you try it! Click the recipe title to be taken to a printable recipe card for this dish!

GRANDMOTHER PAUL'S FRIED CHICKEN

My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens. Paula Deen


Salt and pepper, for seasoning chicken
Crisco shortening, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper
1 (2 1/2 pound) chicken, cut into pieces


Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)


MILK GRAVY

Grease from frying the chicken, leave in any browned pieces from the chicken
1/4 cup flour (approx. May need more or less depending on how much grease is left)
Salt and Pepper
1 teaspoonCajun Seasoning (optional)
1/2 teaspoon Garlic Powder (optional)
1 can evaporated milk
1 quart milk (may use whole, 2% or skim)

After frying the chicken, remove it to a warm plate lined with paper towls and cover with foil to keep it warm. Do not drain fat from pan! To the chicken fat in the pan, add about 1/4 cup of all purpose flour. Stir to get all the brown bits off of the bottom of the pan. Add salt and pepper. (I add garlic powder and Cajun seasoning, which my grandma and Mom didn't do, but which we like...so it's optional).

Cook the flour mixture for about 2 minutes, being sure not to burn. Pour 1 quart of milk into the flour mixture, when it's ready, stirring constantly. Add 1 can evaporated milk, stir well, being sure to get all the crispy brown bits from the bottom of the pan. Let simmer over medium high heat, stirring often, until the gravy thickens. If it's too thick, add a bit more milk.

Serve over mashed potatoes or biscuits! Yeild, about 1 quart of gravy.

-- Edited by Colette at 22:01, 2005-05-30