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DOWN ON THE FARM FRIED CHICKEN

Category:    Chicken
Yield: 4 servings
 
      1    2 1/2 pound spring chicken               Pepper
           Milk                                     Flour
           Salt                              1/4 c  Water
 
  Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a
  tray to drain. Sprinkle with salt and pepper. Roll in flour that has been
  seasoned with salt and pepper.  Dust off excess flour.
  
  Heat 1/4-inch melted shortening in a heavy iron skillet.  Place floured
  chicken in hot shortening cover and pan-fry until chicken is brown on one
  side.  Remove lid and turn pieces over.  Continue frying until brown.
  
  A few minutes before removing from pan, add 1/4 cup of hot water.  Replace
  lid immediately, and leavae on until bubbling stops.  Remove lid and fry
  until all the water is cooked out and crust becomes crisp.
  
  Country Gravy: Use the same skillet fdor gravy that was used for frying the
  chicken.
  
  Pour off all but 1 Tablespoon of the shortening.  Use the drippings and
  crunchy bits; this is what makes country gravy extra tasty.  Blend 1
  Tablespoon flour into the shortening and drippings.  Add 2 cups milk
  gradually, stirring constantly.  Bring to a boil and continue cooking 3 to
  5 minutes until thae gravy is glossy and the desired thickness.  Add a
  pinch of pepper and enough salt to suit your taste.
 

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