FRIED CHICKEN WITH CREAM GRAVY
Yield: 6 servings
1/3 c Plus 2 tbsp corn or peanut 2 tb Milk
-oil 3/4 c Bread crumbs
2 tb Lemon juice 2 tb Butter or margarine
1/4 ts Salt 1 1/2 c Milk
Freshly ground pepper 1/2 c Light cream or half-and-half
1 Chicken (3 lbs), cut up 1/4 ts Paprika
1/2 c Plus 1/3 cup flour 1/4 ts Cayenne pepper
1. In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper.
Place chicken pieces in a shallow baking dish and pour marinade mixture
over. Cover and marinade for 30 to 60 minutes.
2. Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or
paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a
shallow bowl. Put several pieces of chicken in the bag and shake to coat
thoroughly. Dip in egg mixture then roll in bread crumbs.
3. In a large frying pan, heat remaining oil and the butter over medium
heat. Add chicken pieces and cook, turning frequently, until browned all
over, 20 to 25 minutes. Remove and drain on paper towels.
4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and
cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika,
cayenne, and additional salt and pepper to taste.
Prep: 15 minutes Marinate:1 hour Serves:4
Source: 365 Ways to Cook Chicken ISBN 0-06-015539-6
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