"Hunger is the best sauce in the world."--Cervantes

Fried Chicken-Southern Style Recipe

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This recipe for Fried Chicken-Southern Style, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 small chickens
salt and pepper
flour
1/4 cup fat
For Gravy: 2 tbsp flour
1 cup of milk
1 cup of stock made from the giblets
a few button mushrooms.

Directions:
Directions:
CUT each chicken into four or six pieces, dip each piece quickly in cold water, then sprinkle with salt and pepper, and roll in plenty of flour. Saute the chicken in a little fat until each piece is brown on both sides, and admits a fork easily. Drain the pieces well and arrange on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made. GRAVY: Make gravy from fat left in the pan, stirring in two tbsp of flour, one cup of milk or cream and the cup of stock made from the giblets. If you like, add a few button mushrooms. Serve the chicken with the gravy poured around it.

 

 

 

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