Southern Fried Chicken With Milk Gravy
|Frying chicken||3 Pound, cut into pieces (1 In Number)|
|Shortening||2 Cup (32 tbs) (For deep frying)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
Beat egg lightly in a shallow bowl.
Place about 1/2 cup flour in another shallow bowl.
Dip chicken pieces, one at a time, in egg until evenly moistened; then roll in flour, shaking off excess.
Place on a baking sheet and refrigerate, uncovered, for 1 hour.
In a heavy, wide frying pan over medium-high heat, melt enough shortening to reach a depth of 1/4 inch.
Meanwhile, recoat chicken with flour, shaking off excess.
To test temperature of fat, drop a pinch of flour into pan; flour should float and sizzle on hot fat.
When fat is hot, add chicken pieces, skin side down in a single layer.
Allow enough space between pieces for fat to bubble and sizzle; this assures even cooking and browning.
Cook chicken pieces for 15 minutes.
With tongs, turn pieces over and continue cooking until meat near thighbone is no longer pink when slashed (15 to 20 more minutes).
Lift out chicken and let drain on paper towels.
Pour off and reserve drippings, leaving browned particles on bottom of pan.
Return 5 tablespoons of drippings to pan (discard remainder); scrape browned particles free.
Blend in the 1/4 cup flour and cook, stirring, over medium-high heat until bubbly.
Gradually pour in milk and continue cooking and stirring until sauce boils and thickens.
Season to taste with salt and pepper.
Arrange chicken pieces on a serving platter.
Pass gravy at the table.