Fried Chicken and Cream Gravy

The Chicken

1/3 c. all purpose flour
½ c. fine dry bread crumbs (optional)
1 tsp. Paprika
1 tsp. Salt
1 c. Canola oil
1 2 ½ - 3 lb. ready to cook fryer chicken, cut up (or 8-10 pieces)

Bring oil to 375 degrees. Combine flour, bread crumbs (for greater crustiness) paprika and salt in a paper bag; add 2 or 3 pieces of chicken at a time and shake. Brown meatier pieces first then add other pieces. Brown one side (about 8-10 min.) and turn to brown other side (another 8-10 min.) Cover tightly (add tbsp. water if cover is not tight). Cook 20-30 min. or until tender. Turn occasionally and avoid over cooking.


Cream Gravy

2 c. milk
3 tbsp. all purpose flour
1 tsp. Salt
1 tsp. Fresh ground pepper
3 tbsp. drippings

Pour all but about 3 tbsp. of drippings/oil into a glass bowl or suitable container. In a screw to jar, shake half of the milk with flour, salt, and pepper; stir into drippings pan. Stir to make a paste. Add remaining milk stirring constantly until thick and bubbly. Cook 2-3 minutes more. Makes about 2 cups.