Fried Chicken and Gravy

By smmthill

Ingredients

• gravy:
• 1 whole frying chicken cut in pieces (8-10)
• 1 c veggie shortening
• 1 c flour
• 1/4 t seasoned salt
• 1/4 t paprika
• 1/2 t garlic powder
• milk
• flour
• Optional:
• buttermilk

Preparation

Step 1

Rinse chicken thoroughly in cold water.
Optional: Marinate chicken pieces in buttermilk for a few hours before coating with seasoned flour.

Heat shortening in skillet or electric frying pan to 365 degrees or med-high. Combine flour and seasonings in a large plastic bag and shake well. One at a time, shake chicken pieces in the bag with the seasoned flour. Carefully put chicken in the skillet and fry on both sides until crispy and golden brown, about 30 min. Drain on paper towel before serving.

Gravy: Drain all the grease from the skillet into a saucepan. Leave all the little brown piece in the skillet. For each cup of gravy you wish to make, return 2 T of grease to the skillet. (If you need 4 cups of gravy, you'll need 8 T of grease.) Put skillet over med-high heat. For each 2 T of grease in the skillet, gradually stir in 2 T flour to make a roux. Stir until smooth and bubbly, scraping the little brown bits off the bottom of the pan. Then gradually add one cup of milk for each cup of gravy. Bring to a boil and let bubble for 1 min, then remove from heat. Salt and pepper to taste.