- CHICKEN:
- 2 lbs. vegetable shortening
- 4 eggs
- ⅓ cup water
- ½ cup hot red pepper sauce
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 3 lb broiler-fryer chicken, cut up
- garlic salt
- black pepper
- CREAM GRAVY:
- 4 tablespoons reserved chicken grease
- 4 tablespoons flour
- 1-¼ cups evaporated milk
- 1-¼ cups water
ingredients
directions
1. Melt the shortening in a heavy, deep-sided skillet over medium-high heat and heat until it reaches a temperature of 350 F. |
2. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, mix the flour with the baking powder, salt, and black pepper. |
3. Season the chicken with the garlic salt and black pepper. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Carefully place the chicken in the hot fat. |
4. Cover the pan and cook until browned, about 10 to 12 minutes. Turn when brown, then re-cover and cook an additional 10 to 12 minutes. When the juices run clear when the thickest pieces are pierced with the point of a sharp knife, remove the cover to crisp the chicken. Drain well on paper towels and cover lightly with aluminum foil to keep warm. |
5. To make the gravy: Pour all but 4 tablespoons of grease from the skillet, and add the 4 tbsp flour. Reduce the heat to low and stir constantly for 2 minutes to cook the flour, scraping up any browned bits in the bottom of the pan. Slowly add the evaporated milk, and then the water, whisking constantly to keep the gravy smooth. Season with salt and pepper. |
6. NOTE: For richer gravy flavor, substitute chicken broth for water. |
Categories
Chicken, Entrees
