SUNDAY CHICKEN DINNER
I'm probably mis-remembering, but it seems that my mother made fried chicken every single Sunday when I was growing up. Along with it: creamy mashed potatoes and chicken gravy--or bread if you preferred that with your gravy--and probably green beans or corn-on-the-cob. Maybe some sliced tomatoes. And for dessert her famous...
Provided by Ellen Bales
Categories Gravies
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Wash chicken in cold water, cut off any excess fat. Put in large bowl of enough salted water to cover and refrigerate overnight.
- 2. The next day, dry the chicken with paper towels and place on waxed paper. Cover all sides of the chicken with the seasoned flour.
- 3. In a large, deep skillet, heat the Crisco oil until just hot. Add chicken pieces, careful not to crowd too close together. Over medium-high heat, brown the chicken on both sides, uncovered, until almost as brown as you like it.
- 4. Reduce heat to low-medium, add a tablespoon of water, cover and simmer for about 40 minutes, or until tender when stuck with fork.
- 5. The pieces will be soggy, but don't worry. Turn up the heat, add a little more oil if needed, and quickly re-brown on both sides, uncovered, until very crispy.
- 6. Remove chicken pieces to paper towels while making gravy.
- 7. Pour out all oil from skillet except for about 1/4 cup. Loosen any crusty bits with a heavy spoon. Add 1/4 cup flour and stir until blended. Pour in the milk, a little at a time, stirring constantly with a wire whisk over medium-high heat. When gravy starts to get thick and bubble, lower heat and let simmer no more than 2 minutes. Salt & pepper to taste, if needed.
- 8. Spoon gravy over chicken and mashed potatoes. Mmmm, good!
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