Easy Southern Fried Chicken
|Frying chicken||6 Pound, disjointed (2 Chickens, 3 Pound Each)|
|Milk||1 Cup (16 tbs)|
|Shortening||2 Cup (32 tbs) (For Deep Fat Frying)|
|For creamy gravy|
|Fat||2 Tablespoon (In Which The Chicken Was Fried)|
|Light cream||1 Cup (16 tbs), scalded|
Clean chickens carefully.
Beat eggs well.
Add milk, salt and pepper.
Mix chicken pieces in the mixture.
Be sure each piece is coated.
Allow to stand 10 minutes in the mixture.
Roll in flour.
Heat shortening to 3600.
Place a few pieces of chicken at a time in a frying basket.
Lower into fat.
Fry until golden brown on all sides.
As pieces are removed, keep them warm until all of the chicken is fried.
Prepare the creamy gravy:
Place fat in a saucepan.
Stir in flour until smooth.
Gradually add scalded cream.
Stir constantly until boiling.
Spoon over chicken pieces.