REAL OLD-FASHIONED FRIED CHICKEN and CREAM GRAVY *Soaking chicken - TopicsExpress

REAL OLD-FASHIONED FRIED CHICKEN and CREAM GRAVY *Soaking chicken in buttermilk tenderizes the meat and give it more flavor. 10 pieces fresh chicken 2 C. buttermilk Lard or oil 1 T. bacon grease 1 ½ C. flour 2 tsp. salt 1 tsp. pepper Boning the breasts will make them cook faster and more evenly, but it’s not the old-fashioned way. Wash chicken well, dry, place in bowl with the buttermilk. Cover and refrigerate 2 hours or overnight. Put 2 inches of oil in frying pan. Heat oil to 360F degrees. Add bacon grease at this time. Remove chicken from the buttermilk and dredge in mixture of flour, salt and pepper. Place pieces in hot oil. Chicken should be turned as it browns to get each piece evenly brown. Chicken is done when the juices run clear. Pierce pieces in the thickest spot with a meat fork to be sure. CREAM GRAVY Pour off all but about 2 tablespoons of the drippings from the skillet retaining the small crispy bits . Add 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet using a whisk if you have one. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Quickly remove from heat and pour into a bowl. Serve with hot biscuits, mashed potatoes, or rice. ~