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Fried Chicken With Puffs And Gravy

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  Broiling chickens 2 (Young Chicken)
  All-purpose flour 1⁄2 Cup (8 tbs)
  Lard 2 Cup (32 tbs) (For Deep Frying)
  Baking powder 1 1⁄2 Teaspoon
  Milk 3 1⁄2 Cup (56 tbs)
  Salt To Taste
  Pepper To Taste

Quarter chickens.
Season with salt and pepper and roll each piece in flour.
Use 2 iron frying pans.
Add lard to depth of 2 inches or more.
Heat lard, add chicken, cover and cook for a few minutes over low heat.
Then saute, uncovered, until nicely browned.
Remove chicken to absorbent paper and keep in warm place.
Reserve one pan and hot lard for cooking biscuits.
Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1 teaspoon salt, baking powder, and 1/2 cup milk.
Pat out on board to 1/2-inch thickness and cut into 2-inch rounds.
Drop biscuits into hot lard, brown on both sides, drain on paper, and keep hot.
To make gravy, pour off lard.
Return 1/4, cup lard to pan and blend in 1/4 cup flour.
Gradually stir in 3 cups milk.
Cook over low heat, stirring constantly, until thickened.
Season to taste.

Recipe Summary

Side Dish

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