Southern Fried Chicken and Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3˝ - 4 lb. fryer
1 tablespoon lemon juice
1 tablespoon milk
1 egg
4 tablespoons shortening
Salt and pepper to taste
Paprika
Flour
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Directions: |
Directions:Remove the skin from the chicken parts. In a small bowl, beat egg with a fork. Add lemon juice and milk. Put flour in a shallow plate. In a large skillet, melt the shortening over medium heat. Coat the chicken pieces with the egg mixture, then roll them in the flour so pieces are well coated. Sprinkle with salt and pepper. When the grease is hot but not smoking, brown the chicken pieces, turning as each side browns. Sprinkle generously with paprika. When fully browned, put a lid on the skillet and turn the heat to low. Cook on one side for 15 minutes, then turn the chicken pieces and cook, covered, for another 15 minutes. Remove chicken from skillet and drain on several layers of paper towels. Save drippings for gravy.
Gravy
Reserve 2 – 3 tablespoons of pan drippings (including all the crunchy bits) from the fried chicken pan. Add 2 – 3 tablespoons of flour to this and blend it well. Gradually stir in 1 cup of hot water (can use boiled potato water if you have it), stirring to prevent lumps. Cook until the boiling point while stirring. Slowly boil and stir until the gravy is thickened. Add more water if needed to get the right consistency. |
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Personal
Notes: |
Personal
Notes: Shortly after Mom and Dad were married, Mom made a list of meals she knew how to prepare. There were five items on it. During her first year of marriage, Mom was invited to dinner at a friend’s home in San Antonio, Texas. She was served a traditional Texan meal which included this recipe of southern fried chicken, prepared by the family’s African American cook. Mom was so impressed, and so in need of some variety from her “list of five”, she went to the kitchen and begged the cook for her recipe. This was the result. Absolutely the best!
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