Southern fried chicken with milk gravy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain flour |
| ½ | teaspoon | Paprika |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Baking powder |
| 2 | Chickens 1.2-1.5kg each, | |
| Jointed, soaked overnight in | ||
| Salted water to | ||
| Cover, wiped dry with | ||
| Absorbent paper | ||
| Vegetable oil, for frying | ||
| ¼ | cup | Plain flour, extra |
| 1½ | cup | Milk |
Directions
Combine flour with paprika, 2½ tsps salt and ¼ tsp freshly ground black pepper and mix well. Combine buttermilk with baking powder.
Dip chicken pieces in buttermilk mixture then dredge in flour mixture to coat. Transfer to a tray in a single layer and refrigerate for 2 hours.
In a heavy frying pan, heat enough oil to cover base by 1cm to 190C.
Add chicken to frying pan in a single layer (do not crowd). Fry, uncovered, until golden on both sides, turning once. Reduce oil temperature to 120C, cover and cook for 25 mins longer, or until chicken is tender. Drain on absorbent paper and keep warm.
Pour all but ¼ cup of oil from the pan. Add extra flour to hot oil and stir constantly over heat until flour is lightly browned.
Gradually blend in the milk and 1 cup of water and stir over medium heat until the sauce boils and thickens, adding more water if necessary. Season to taste and serve in a jug passed separately with the chicken. From: Sherree Johansson Date: 05-25-95 (159) Fido: Cooking