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package chicken
Prepare chicken for frying. Salt and pepper chicken on both sides; coat with flour. Start pan heating over medium heat. When hot put chicken in pan and cover with lid until flour on top of chicken is wet looking and bottom is browned; turn chicken and let bottom brown. When chicken is done, remove from pan. Pour off the top shortening and wipe down side of pan to prevent fire. Return pan to low heat and pour in a half cup of milk, add 2 to 3 tablespoons flour; blend quickly until smooth and add rest of milk. Let simmer uncovered until thickened. If it doesn't thicken enough to suit you, take a cup of the mixture and blend in another tablespoon of flour then return to mixture and blend in quickly. Remember, gravy thickens more as it cools. |