Fried Chicken Batter and Chicken Gravy

  • By Hemlock Inn
  • Photography by Matt Hulsman

If you want your chicken as crispy as the pieces at the Hemlock Inn, fry it in a cast-iron skillet.

Fried Chicken and Gravy

Fried Chicken Batter

  • 3 cups all-purpose flour
  • 3 teaspoons paprika
  • 4 teaspoons salt
  • 1 teaspoon pepper

Mix ingredients together, and put in paper bag. Shake damp chicken in bag. Use breasts, legs, or thighs. Place chicken in cast-iron skillet with ¼ inch of vegetable oil. Cook on medium heat for 1 hour. Serve with chicken gravy.

Chicken Gravy

  • 3 tablespoons all-purpose flour
  • 3 cups milk

Leave ¼ cup hot grease in skillet after frying chicken. Add flour, and stir constantly over medium heat until base begins to brown, about 5 minutes. Slowly add milk, and stir with whisk until gravy thickens. Yield: 2 cups.

Recipes from Our Front Porch CookbookOrder a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.

Additional recipes from Recipes from Our Front Porch that appeared originally with this one:
Velda’s Carrot Custard
Dody’s Chocolate Cake and Chocolate Icing

This entry was posted in February 2013, Recipes. Bookmark the permalink.

Leave a Comment:

Comments are moderated and once approved will appear in the space above. Your name will appear as you provide it in the block below. Your email address will not appear or be shared. Required fields are marked *.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>