Recipe - Country Fried Chicken Wcream Gravy

3 pound Chicken Pieces
One half cup Self Rising Flour
One half teaspoon Paprika
One fourth teaspoon Poultry Seasoning
One fourth teaspoon Pepper
2 tablespoon All Purpose Flour
1 One half cup Whipping Cream
Salt
Pepper
Vegetable Oil
2 tablespoon Pan Drippings (See
Instructions)

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Wed, 21 Aug 1996 07:07:23 0800
Coat the chicken pieces liberally with a mixture of the self rising flour,
paprika, poultry seasoning and pepper. Heat 1" of oil in a frying pan to
about 300 degrees. Add the chicken. Cover. Cook until browned on all
sides (about 15 minutes). Turn the chicken. Recover. Cook until the chicken
is tender and the juices run clear when the thickest pieces are pierced
with a fork (1520 minutes). Transfer the chicken to a serving platter
keep warm. Drain all but the measured amount of drippings from the pan (See
Ingredients). Stir in the flour. Cook at about 225 degrees for 2 minutes,
scraping the bottom of the pan with a wooden spoon to get up the browned
bits. Gradually stir in the cream. Cook at about 300 degrees until
thickened (23 minutes), stirring constantly. Season to taste with salt and
pepper. Serve the chicken with the gravy alongside.

EATL Digest 21 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.