Southern Fried Chicken with Cream Gravy - CD Recipes -
Cooking District Recipes

Southern Fried Chicken with Cream Gravy

Photo by niallkennedy
Categories: Entrees, Poultry, Southern
Photo by niallkennedy
Step 1
2.5 lb • Frying Chicken • cut into serving pieces
Salt to taste
1 cup • Flour
1 cup • Lard
• OR 1/2 Cup Vegetable Shortening with 1/2 cup lard

Sprinkle chicken with salt. In a sturdy paper bag place 1 cup of flour, add chickens and shake bag to distribute flour evenly. Remove chicken and shake free of excess flour and place on wax paper. Over high heat melt lard or combined lard in a heavy skillet. Make sure it is 1/4 inch deep, add more as needed. Add chicken skin side down, cover skillet and fry for 6-8 minutes until golden brown. Turn chicken over and cover pot again until other side is golden brown, reserve.
Step 2
2 tbsp • Flour
3/4 cup • Chicken stock
3/4 cup • Light Cream
Salt to taste
White Pepper to taste

Pour off all but 2 tbsp of fat from the skillet and add 2 tbsp of flour, stir until combined. Add chicken stock, 1/2 cup light cream and cook over moderate heat beating with a whisk until the gravy is smooth and thick. If a thinner gravy is desired add more cream. Season to taste with salt and pepper and serve with fried chicken.


No documents found

Sign In to post a comment.