Southern Fried Chicken
|Broiler fryer||2 , cut up|
|Light cream/Table cream||3 Cup (48 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Sifted flour||1 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
|Shortening/Vegetable oil||1 Tablespoon|
Wash chicken pieces; pat dry.
Place in a single layer in a large shallow dish; pour 1 cup of the cream over top; chill at least 20 minutes.
Shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 teaspoons salt and 1/4 teaspoon pepper in a paper bag to coat well.
Dip each again in remaining cream in dish; shake again in flour mixture.
Melt enough shortening or pour enough vegetable oil into each of two large heavy frying pans to make a depth of 1 1/2 inches; heat.
Add chicken pieces, skin side down.
Brown slowly, turning once, then continue cooking 30 minutes, or until tender.
Remove;, keep warm while making gravy.
Pour all drippings from frying pans into a small bowl; measure 2 tablespoonfuls and return to one pan.
Stir in 1 tablespoon of flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring constantly, until bubbly.
Stir in remaining 2 cups cream; continue cooking and stirring, until gravy thickens and boils 1 minute.