SOUTHERN FRIED CHICKEN & GRAVY

SOUTHERN FRIED CHICKEN & GRAVY image

Yield 8 servings

Number Of Ingredients 14

Frying oil (Peanut oil is most popular, but I use canola to limit the sat. fat and cholesterol)
2 cups all-purpose Flour
2 eggs
1/2 cup Milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2-3 lb fryers, completely thawed (if frozen), and cut up
(Younger chickens, broilers, capons, fryers, roasters and game hens are best for frying)
1 cup half and half
3/4 teaspoon salt
1 1/2 cup water
1 chicken bouillon
(instead of water+bouillon, use 1 1/2 cup chicken stock if you have it)

Steps:

Thoroughly wash chicken and pat dry with paper towel. In 12 in skillet over medium heat, heat 1/2 - 1 in. oil to 350 degrees In plastic or brown bag combine: 1 3/4 cups flour, salt, pepper, and paprika. Mix eggs and milk in bowl. Mix chicken in flour mixture first. Then dip chicken in milk/egg mixture, then toss again in flour mix. Place chicken skin side up in hot oil. Cook 10-12 minutes or until golden. Turn and cook 10-12 minutes longer or until fork tender. Rest on paper towels to absorb excess oil. Cover with foil to keep warm while repeating with rest of chicken. For Gravy: Spoon 1/4 cup oil and bits into 2 quart pan, heat and add 1/4 cup flour - blend in gradually. Stir in water+bouillon (or chicken stock), half n half, and 3/4 teaspoon salt. Cook stirring constantly until thick.