Maryland fried chicken no. 2

1 servings

Ingredients

Quantity Ingredient
1 Fryer
½ teaspoon Salt
1 Lard
1 cup Milk
1 cup Flour
¼ teaspoon Pepper
1 Butter

Directions

Cut up chicken into serving pieces. Sift flour and mix with salt and pepper. Dredge chicken pieces well on both sides with seasoned flour.

Have about ½ inch of hot fat in a large frying pan. Put chicken in and cover pan for five to seven minutes. Uncover and turn chicken with underside is a rich, golden brown. Cover again for the same length of time, then remove top and finish browning chicken. Reduce heat, remove excess fat from pan, add a very little water, cover again and steam until tender, juicy, and done through to the bone.

This will take about ten to 20 minutes longer, depending on the size of the pieces. Take chicken out and arrange on a hot serving platter.

To make cream gravy, pour off most of the fat, leaving the brown crumbs. Put a small lump of butter in the pan and scrape up all the crusty brown bits. Add a little seasoned flour and blend until smooth. Pour in gradually a cup of rich milk and stir until creamy and thickened. Test seasoning. Strain through a coarse sieve, if necessary. Gravy may be served over chicken or in a sauce boat. Fried mush is a nice accompaniment, surrounding chicken on the platter.

From: Earl Shelsby Date: 09-25-94

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