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Fried Chicken & Pan Gravy

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      Title: FRIED CHICKEN & PAN GRAVY
 Categories: Chicken, Ceideburg 2
      Yield: 1 Servings
 
           Text
 
  Put a cup of flour seasoned with salt and pepper in a large, brown
  grocery bag.  Then put the chicken pieces in a few at a time and
  shake vigorously to coat them well. Fry 'em uncovered in about a
  quarter inch oil for 45 minutes or so.  Drain the excess oil, leaving
  about three tablespoons and brown an equal amount of flour in the
  oil, then gradually whisk in a cup or so of milk. Viola! Fried
  Chicken and Pan Gravy. This was how my grandmother made fried chicken
  and it was indisputably the BEST in the world! I do it exactly as she
  did, but still can't get it that good... This should make a nice,
  crispy batch of chicken.  If you cover while frying, it will probably
  come out soggy.
  
  Posted by Stephen Ceideburg May 9 1990.
 
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