Fried Chicken and Pan Gravy

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Title: Fried Chicken and Pan Gravy
Categories: Chicken, Ceideburg 2
Yield: 1 servings

Text

Put a cup of flour seasoned with salt and pepper in a large, brown
grocery bag. Then put the chicken pieces in a few at a time and
shake vigorously to coat them well. Fry 'em uncovered in about a
quarter inch oil for 45 minutes or so. Drain the excess oil, leaving
about three tablespoons and brown an equal amount of flour in the
oil, then gradually whisk in a cup or so of milk. Viola! Fried
Chicken and Pan Gravy. This was how my grandmother made fried
chicken and it was indisputably the BEST in the world! I do it
exactly as she did, but still can't get it that good... This should
make a nice, crispy batch of chicken. If you cover while frying, it
will probably come out soggy.

Posted by Stephen Ceideburg May 9 1990.

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