• Photography by Matt Hulsman
  • January 31, 2013

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.


by 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.

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

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.
Community Cookbook Series

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