Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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For the chicken batter: 3 cups all-purpose flour 3 teaspoons paprika 4 teaspoons salt 1 teaspoon pepper For the chicken gravy: 3 tablespoons all-purpose flour 3 cups milk For the

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Rosemary and Goat Cheese Strata

For the chicken batter: 3 cups all-purpose flour 3 teaspoons paprika 4 teaspoons salt 1 teaspoon pepper For the chicken gravy: 3 tablespoons all-purpose flour 3 cups milk For the

February 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.

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For the chicken batter:
3 cups all-purpose flour
3 teaspoons paprika
4 teaspoons salt
1 teaspoon pepper

For the chicken gravy:
3 tablespoons all-purpose flour
3 cups milk

For the chicken batter: 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: 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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This story was published on Jan 31, 2013

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.