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