Fried Chicken, Honey Fried Chicken & Fried Chicken with Milk Gravy 

 

Fried Chicken 

  • 1 4 lb. cut up chicken or 3-4 lbs. of the chicken pieces you prefer  
  • 2 cups flour1 cup buttermilk 
  • 1 teas, paprikasalt & pepper to taste 
  • Oil for frying 

Place the flour with the paprika, salt & pepper in a plastic bag and shake to combine.  Place the butter milk in a bowl and dip the chicken into the buttermilk.  Shake off the excess and then put the chicken into the bag with the flour and shake to coat.  Place the chicken pieces in the bag for coating one at a time.  Place the coated chicken on a baking sheet and cover with wax paper for a little while to allow the flour coating to become like a paste.  Place enough oil in a skillet (an iron skillet works very well) and heat the oil until it is hot.  Put the chicken pieces in the hot oil.  Do not crowd the pieces.  You may have to fry the chicken in a couple of batches.  Brown the chicken on both sides.  When the chicken is browned reduce the heat, cover the skillet and let the chicken cook for about 30 minutes.  The chicken will not be crispy at this time.   

Remove the lid from the skillet, raise the heat and continue to fry until the chicken becomes crispy. Drain on paper towels.  If you need to cook the chicken in several batches keep the finished chicken warm in the oven on low heat while the rest is being cooked. 

Honey Fried Chicken 

  • 2 ½ – 3 lbs. cut up chicken½ cup flour 
  • ½ cup honey½ teas. paprika 
  • 2 Tbsp soy sauce1 Tbsp lemon juice 
  • Salt & pepper to taste½ cup oil for frying 

Combine the flour, salt, pepper and paprika in a plastic bag and shake to combine.  Place the chicken into the flour mixture one piece at a time and shake to coat.  Shake off the excess flour and put the chicken on a rack and let it stand for ½ hour. Combine the honey, lemon juice and soy sauce in a small bowl and set aside. In a heavy large skillet heat the oil until a drop of water sizzles when placed in the pan.  Brown the chicken pieces on all sides.  Reduce the heat to medium-low.  Wait 2-3 minutes for the heat to reduce and then brush the chicken with one-half of the honey mixture.  Cover pan and cook for 10 minutes.  Turn the chicken and brush with the remaining honey mixture.  Cover again and cook for another 10 minutes or until tender.  Remove cover and cook for an additional 5-10 minutes until chicken is crisp. 

Fried Chicken with Milk Gravy 

  • 6 strips of bacon2 1/2- 3 lbs. cut up chicken 
  • 2/3 cups flour1 ½ cups milk or half & half 
  • Salt & pepper to tasteOil for frying 

Fry bacon in a large skillet until crisp.  Remove bacon from skillet and drain on paper towels.  Pour off the fat from the bacon and leave the bacon drippings in the pan.  Add enough oil to the skillet to bring the level to about 1 inch. Combine one-half cup of the flour and salt and pepper in a plastic storage bag and shake to combine.  Add the chicken pieces to the flour mixture one at a time and shake to coat well.  Shake off the excess flour. Heat the oil until it is hot, not smoking.  Add the chicken pieces to the hot oil and brown on all sides.  Do not crowd the pan.  You may have to fry the chicken in batches.  When all the chicken has been browned reduce the heat, cover the skillet and cook the chicken over low heat for 20-25 minutes or until chicken is fork tender. Turn the chicken once while it is cooking. 

Transfer the chicken to a large platter and keep it warm.  Remove all but 3 tablespoons of fat from the skillet where the chicken was cooked.  Stir in the remaining flour.  Cook this mixture over medium heat until it is bubbly.  Slowly pour in the milk or half and half while stirring constantly.  Cook and stir until the mixture is thick and smooth.  Add salt and pepper to taste.  Pour the gravy over the chicken on the platter and garnish with the strips of bacon