4 to 6 servings SERVINGS
- 8 pieces chicken, white or dark meat
- 2 tablespoons salt
- 2 cups peanut oil
- 1 teaspoon black pepper
- 2 cups all-purpose flourMilk Gravy:
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
- Put the chicken pieces in a large bowl, and cover with water. Sprinkle salt in the water, and cover the bowl. Refrigerate for 4 hours or overnight.
- Pour oil into an electric frying pan or deep, heavy skillet to a depth of 1 inch. Heat oil to 375 F. (Check temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.)
- Drain water from chicken. Sprinkle chicken pieces with pepper, and coat with flour. Carefully place chicken in hot oil. Place cover on pan, and open the vent to allow a small amount of steam to escape. Cook for 15 minutes.
- Using tongs, turn chicken pieces. Replace cover, and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain chicken pieces on paper towels, and keep warm while you make the gravy.
- To make gravy, pour off all but 4 tablespoons oil from pan, leaving the bits of browned flour in the pan. Sprinkle in flour. Stirring with a whisk, cook flour and drippings until flour is browned, about 1 minute. Slowly stir in milk, and cook until gravy thickens, 5 to 10 minutes. Season with salt and pepper.Take a look at these other tasty recipes from Trisha Yearwood.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen. Copyright © 2008 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.