Dixie Fried Chicken 1 (2 ½ to 3 lb) whole chicken, cut up ½ tsp salt 1/8 tsp pepper 2 cups flour 1 tsp red pepper 1 egg, slightly beaten ½ cup milk Vegetable oil Cream Gravy Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture, and dredge in flour mixture, coating well. Heat 1 inch of vegetable oil in a skillet (350°); place chicken in skillet. Cover and cook chicken over medium heat 20 to 25 minutes or until golden brown; turn occasionally. Drain chicken on paper towels. Serve with cream gravy. Yield: 4 servings. Cream Gravy ¼ cup pan drippings (or ¼ cup butter, melted) ¼ cup flour 2 ½ and 3 cups hot milk 1 tsp chicken bouillon 1/8 to ¼ tsp pepper Pour off all except ¼ cup drippings from skillet in which chicken was fried; place skillet over medium heat. Add flour, and stir until browned. Gradually add hot milk; cook, stirring constantly, until thickened and bubbly. Stir in chicken bouillon and pepper. Serve hot. Yield: 2 ¾ cups. |
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