Lew's Southern Fried Chicken and Gravy

6 Servings
Chicken
American-South
Steam Fry Main Dish Chicken American-South

1 package Whole cken Cut Up, which is 2 breasts, 2 thighs, 2 legs, and 2 wings
1/2 cup t
Water
1 cup All Purpose ur
1/2 cup Plain ad Crumbs
2 tablespoon t
1 tablespoon ck pepper
1 tablespoon rika
1 teaspoon enne pepper
Crisco rtening
1 container McCormick Fried cken Seasoning
ur
cken Stock

In a large bowl, combine the 1/2 cup salt and some water and stir to dissolve the salt. Add the rinsed chicken pieces and add more water till chicken is covered. Refigerate 6 to 12 hours. In a cast iron Dutch oven or skillet with tall sides, add about 4 large scoops of the shortening. In a large bowl, combine the flour, bread crumbs and seasonings thoroughly. Drain salt water off of the chicken and rinse well. Sprinkle the chicken with the Fried Chicken Seasoning and then coat with the flour mixture. Heat shortening to 325 degrees. OK. Here is the secret. Add the coated chicken, skin side down, to the shortening that has been heated to 325. Cover. Reduce heat and fry for about 5 minutes. Return heat back to medium/medium high, uncover, and turn chicken over and fry for another 5 minutes with lid off. After making sure chicken is well browned on both sides, remove and drain on a wire rack or paper towels. Sprinkle with the Fried Chicken Seasoning. Place in a 150 degree oven to keep warm. Fry the second batch of chicken the same way. Don't crowd the chicken pieces in the skillet. To make the gravy, drain most of the grease from the skillet, leaving the brown bits and a little of the shortening. Add flour enough to make a roux and stir until smooth, about 5 minutes. Add some chicken stock and bring to a boil. Keep adding chicken stock until gravy is right consistancy. Add salt and pepper if needed. Serve with white rice, skillet corn, okra and tomatoes, biscuits, peach cobbler, and gallons of sweet tea.


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