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Hoosier
Fried Chicken and Gravy
| I1 frying chicken, cut up
1 cup sifted flour 2 teaspoons salt ½ teaspoon pepper Lard Sprinkle salt over chicken. Roll pieces of chicken in flour. Melt a generous amount of lard in a heavy skillet that has tight-fitting cover. When Lard is hot, add chicken, cover skillet and dry slowly. Brown chicken carefully on all sides, then turn heat to low and continue cooking until chicken is easily pierced with a fork (30-45 minutes). When chicken is done, remove from skillet. For each 2 tablespoons of drippings in the skillet, add 2 tablespoons of flour, stirring to smooth as it browns. Gradually add milk to make gravy desired consistency. Serve hot with mashed potatoes. |
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