MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Fried Chicken
Categories: Poultry, Eggs, Herbs
Yield: 5 Servings

MMMMM----------------------------RUB---------------------------------
4 ts Salt
2 ts Onion granules
1 1/2 ts Fine ground black pepper
1/2 tb Rubbed sage
1 ts Dried Thyme
1/2 ts Garlic granules

MMMMM--------------------------CHICKEN-------------------------------
2 (3 1/2 - 4 lb) fryers; cut
- up in 8 or 10 serving
- pieces each
2 c Flour; seasoned w/S&P
2 lg Eggs; well beaten
+=WITH=+
2 c Whole milk
3 c (or more) Crisco

In a small container, combine rub ingredients, mixing well.
Sprinkle the seasoning on chicken and rub it in. Seal the
chicken in a container and refrigerate overnight, if
possible.

Remove chicken from refrigerator at least 1 hour before
cooking.

Place seasoned flour in a pie pan and set aside. In a wide,
shallow bowl, beat eggs and milk and set aside.

In a large deep skillet, heat oil to 375-|F/190-|C.

Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and back
into flour once again.

Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.

NOTE: You can use a deep fryer to good effect here. But,
you won't get the gribbens and pan juices necessary to
make a good cream gravy for the mashed 'taters.

As remembered from watching/helping my Grandmother.

Uncle Dirty Dave's Kitchen

MMMMM

... Any salad can be a Caesar salad if you stab it enough.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Chicken w/Cream Gravy
Categories: Poultry, Herbs, Chilies, Sauces, Dairy
Yield: 8 Servings

8 lg Skinned, boned chicken
- thighs
4 1/2 ts Salt; divided
2 1/2 ts Fresh ground black pepper;
- divided
76 Saltine crackers; 2 sleeves,
- crushed
2 1/2 c A-P flour; divided
1 ts Baking powder
1 ts Ground red pepper (cayenne)
8 c Milk; divided
4 lg Eggs
Peanut oil

Place chicken between 2 sheets of heavy-duty plastic
wrap, and flatten to 1/4" thickness using a meat mallet
or a rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder,
1 1/2 ts salt, 1 ts black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk
mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2" in a 12" skillet. Heat to
360ºF/180ºC. Fry chicken, in batches, 10 min., adding
oil as needed.

Turn and fry 4 to 5 more minutes or until golden brown.
Remove to a wire rack in a jellyroll pan. Keep chicken
warm in a 225ºF/105ºC oven.

CREAM GRAVY: Carefully drain hot oil, reserving cooked
bits and 2 tablespoons drippings in skillet. Whisk
together remaining 1/2 c flour, remaining 2 1/2 ts salt
remaining 1 ts black pepper, and remaining 6 1/2 c milk
slowly about a cup at a time stirring in between.

Pour mixture into reserved drippings in skillet; cook
over medium-high heat, whisking constantly, 10 to 12
minutes or until thickened.

Serve gravy with chicken.

Adapted from: My Recipes.com

From: http://www.mommyskitchen.net

Uncle Dirty Dave's Kitchen

MMMMM

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