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Corine Lane's Fried Chicken Recipe

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This recipe for Corine Lane's Fried Chicken, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corine Traweek Lane
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
1 fat fryer chicken, cut up
3 cups white flour
salt and pepper
cooking oil

Chicken Cream Gravy:
1 cup of flour from the bag of flour (that was used to coat the chicken)
1 to 1 1/2 cups milk
salt and pepper

Directions:
Directions:
Chicken:
Get a large paper grocery bag and put about 3 cups of white flour in it. Set aside. Wash fryer and cut up. If you fry the liver, wrap it in foil first. In a Dutch oven, pour 2 inches of cooking oil or melted shortening. Turn burner on medium heat. Salt and pepper each piece of chicken and place in the sack of flour. Lock the wings into a V. After all the chicken is in the sack, close the top of the sack tightly, hold one hand on the bottom, and shake vigorously. When grease is hot, place chicken pieces in pan, with the dark meat items in the center, since they need longer cooking time or hotter fire. Cover the Dutch oven with lid, checking it in about 15 minutes. When it is golden brown around the edges, turn each piece with tongs to not break the skin and dry out the meat. Cover again. Check in 10-15 minutes. When it is golden brown, remove pieces from oil and drain on paper towel. Turn off burner.

Chicken Milk Gravy:
Drain excess oil out of cooking pan, leaving about 2 T oil and crispy crust pieces. Mix about 1 cup of the paper bag flour with 1 to 1 1/2 cups of milk. Turn burner on and stir crusty pieces loose from pan sides. Add milk and flour mixture, stirring over low heat. Add salt and pepper to taste. Add additional milk if needed. When the gravy gets a creamy consistency, pour into gravy boat. Great over mashed potatoes!

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
Corine Traweek Lane was the mother of my best, childhood friend Mary Jo when we lived in Monticello, Arkansas. Corine was born in McLean, Texas, in 1914. Her parents homesteaded in the new state of New Mexico when she was 6 months old, living in a crosstie cabin her father built. Corine and her husband, Herbert Lane, had three children--Mary Jo, Robert, and Judy. Their home was filled with neighboring children as well as friends . Corine loved to cook and loved to teach children. She was the best grandmother in the world, according to her grandchildren.
Heather Daniel-Blake's comment:
I remember watching you and Mary Jo make gravy at the Lanes' , and you added flour to the oil gradually, making a thick paste, stirring and cooking it awhile. Then milk was slowly added while stirring to avoid lumps.

 

 

 

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