Southern Fried Chicken with Cream Gravy

Ingredients:

1 broiler-fryer chicken weighing 3 to 3 ½ lbs., cut into 8 pieces and wing tips folded back under first wing bone 1 egg ¼ cup milk 1 cup all-purpose flour ¾ teaspoon salt ¼ teaspoon pepper 1 cup solid vegetable shortening Cream gravy 2 Tablespoons fat from frying chicken 2 Tablespoons butter or margarine 4 Tablespoons flour from above 1 cup milk 1 cup heavy cream or o can (13 ox.) evaporated milk salt to taste

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Instructions:

Rinse and dry chicken pieces on paper toweling Beat egg and milk together in a shallow dish. Dip each piece of chicken in to egg-milk mixture, allowing excess to drip off. Place pieces, as they are dipped, on a piece of wax paper large enough to hold them in a single layer. Place flour, salt, and pepper in a paper or plastic bag and add chicken pieces, a few at a time; shake pieces several times, patting to make certain flour adheres to all surfaces; reserve remaining flour for gravy. Let stand 20 minutes on clean wax paper. Melt shortening in a 10 or 12-inch skillet (cast iron is a good choice) and heat until just short of smoking. Melted shortening should reach a depth of about 1 inch. Arrange chicken pieces in skillet without crowding them. Lower heat slightly and begin to fry over moderately high heat until golden brown. It should take about 6 or 7 minutes to brown each side, so if chicken browns too quickly or too slowly, adjust heat accordingly. When both sides are browned, cover skillet two-thirds of the way to allow steam to escape. Turn pieces two or three times during cooking time which will be about 20 minutes, depending on size of pieces. (Wings and white meat will cook more quickly.) As chicken finishes cooking (it will now be a deep golden brown), drain pieces on paper toweling. If chicken is being fried in more than one batch (see note), place finished pieces on a rack and keep warm in a very low oven. When adding more chicken to the skillet, also add enough shortening to keep the level up to 1 inch. To make gravy, pour off all but 2 tablespoons of fat from skillet after chicken has finished frying. Scrape up all the brown clinging to the pan. Add butter; heat and stir in 4 tablespoons of reserved flour. Cook, stirring constantly, for about 2 to 3 minutes. Add milk, cream and salt to taste. Cook over low heat 4 to 5 minutes, stirring constantly. Yield: 4 servings; 2 cups gravy Note: Ideally, Southern Fried Chicken should be fried in one batch, which is usually too much for one skillet. Two skillets may be used for frying simultaneously and will make the frying job much faster. If using two skillets, combine drippings in the skillet to make gravy.

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