• Matt Hulsman

Fried Chicken Batter and Chicken Gravy

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


Hemlock Inn

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

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