photograph by Matt Hulsman

For the 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.

For the Chicken Gravy

Yield: 2 cups.

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.

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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.