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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
