Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken pieces [boneless if |
| Possible] | |
| 1½ cup | Whipping cream |
| ½ cup | Flour [self rising] |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Poultry seasoning |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Flour [all purpose] |
| Salt | |
| Pepper | |
| Vegetable oil | |
| 2 tablespoons | Pan drippings [see instr.] |
1) Mix the self-rising flour, paprika, seasoning, and ªts pepper and then dredge the chicken pieces to coat liberally... 2) Heat one inch of oil in a fry pan (cast iron if possible) to 300o and add the chicken. Cover and cook `til browned, turn the chicken recover and cook `til browned on all sides, tender and the juices run clear when the thickest parts are pierced with a fork. Transfer chicken to a serving platter and keep warm... 3) Drain all but the required drippings from the pan and add the flour, cooking @ 225o for about 2 min. scraping the bottom of the pan to get up the good browned bits.
Gradually stir in the cream... 4) Cook @ 300o `til thickened, stirring constantly and season to taste with salt and pepper. 5) Serve the chicken with the gravy on the side or over fresh baked baking powder biscuits...
Posted by Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120