Southern Fried Chicken
|Broiler fryers||2 , cut up|
|Light cream||3 Cup (48 tbs)|
|All purpose flour||2 Cup (32 tbs) (For Chicken)|
|Salt||2 1⁄2 Teaspoon|
|Vegetable shortening/Vegetable oil||1 Cup (16 tbs) (Adjust Quantity As Needed For Shallow Frying)|
|All purpose flour||1 Tablespoon|
1. Place chicken pieces in a single layer in large, shallow dish; pour 1 cup of cream over top; chill at least 20 minutes.
2. Shake the chicken pieces, a few at a time, in a mixture of 2 cups flour, 2 teaspoons of salt and 1/4 teaspoon of the pepper in a plastic bag to coat well. Dip each again in remaining cream in dish; shake again in the flour mixture. (Double coating gives chicken its thick, crisp crust.) Set aside remaining cream for gravy.
3. Melt enough vegetable shortening or pour enough vegetable oil into a large, heavy skillet to make a depth of 1 1/2 inches; heat. Add chicken pieces, part at a time, skin-side down. Brown slowly, turning once, then return all the browned pieces to skillet; cover; continue cooking 30 minutes, or until crisp and tender. Remove to a heated serving platter; keep warm.
4. Pour all drippings from skillet into a small bowl; measure 2 tablespoonfuls and return to pan. Stir in the 1 tablespoon flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until bubbly. Stir in remaining cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and bubbles for 3 minutes.