Fried chicken with puffs and gravy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Young broiling chickens (2 | |
| ½ | pounds | Ea) |
| Salt & pepper | ||
| 2 | cups | Flour |
| 2 | cups | Lard |
| 1½ | teaspoon | Baking powder |
| 3½ | cup | Milk |
Directions
Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add lard to depth of 2" or more. Heat lard, add chickens & cover for a few minutes. Then saute', uncovered, until nicely browned. Remove chicken to absorbent paper & keep in warm place. Make biscuit dough using 1½ cups flour, ¼ cup lard, 1 tsp. salt, the baking powder & ½ cup milk. Pat out on board to ½" thickness & cut in 2" rounds. Drop biscuits into hot lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep hot. To make gravy, pour off lard. Return ¼ cup lard to one of the pans & blend in ¼ cup flour. Gradually add 3 cups milk. Cook, stirring constantly, over low heat until thickened. Season to taste.
Serve chicken with biscuit puffs & gravy.
File