Directions: |
Directions:Chicken:
Place the chicken in a bowl and cover with water. Sprinkle with 2 Tbsp. Salt. Marinate the chicken covered in this brine for at least 3 hours, or overnight.
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375º F. Check the temperature by sprinkling flour in the oil, if the flour sizzles, the oil is hot enough.
Drain the water from the chicken, sprinkle with salt and pepper on both sides. Place the flour on a plate and coat the chicken with the four, shake off any excess. Continue until all chicken pieces have been coated with flour.
Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
Remove the cover and using tongs, turn each piece of chicken over.
Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife, check for doneness by slicing to the bone. Neither the meat or the juices should be pink. Drain the chicken on paper towels and keep warm in the oven.
Gravy:
Place 4 Tbsp. of the oil the chicken was fried in, plus some of the brown bits from the pan; into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute. Slowly stir in the milk and cook until the gravy thickens, 5-10 minutes. Season with salt and pepper and serve with the chicken. |
This recipe for Fried Chicken with Milk Gravy is from