Country-Fried Chicken And Gravy
|Flour||1 Cup (16 tbs)|
|Cooking oil||3⁄4 Cup (12 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
Disjoint chicken; remove skin.
Combine flour and 1 teaspoon salt in plastic bag; shake chicken in bag.
Reserve any remaining flour.
Heat oil in heavy skil- let; brown chicken slowly on all sides.
Cover skillet; reduce heat.
Cook until chicken is tender.
Remove chicken from skillet.
Blend reserved flour into skillet drippings; add milk and enough water to make thick gravy.
Cook, stirring constantly, until smooth.
Season to taste with salt; serve with chicken.