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Fried Chicken with Cream Gravy















Trans-fat Free


½ cup milk
1 each eggs
slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
¼ teaspoon poultry seasoning
3 pounds whole chicken
fryer, cleaned and cut up
3 cups vegetable shortening
or oil
1 cup chicken broth
1 cup milk


Combine milk and egg in medium bowl.

Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag.

Add a few pieces of chicken at a time, and shake to coat.

Dip chicken in milk-egg mixture, then shake a second time in flour mixture.

Reserve remainder of the flour.

Heat ½ to 1 inch of shortening or oil to 365 degfrees F in electric skillet or on medium-high in a large heavy skillet.

Brown chicken on all sides.

Reduce heat to medium low or 275℉ (140℃).

Continue cooking until chicken is tender, about 30 to 40 minutes.

Turn chicken several times during cooking, and drain on paper towels in a single layer.

To make the gravy, pour all but 2 tablespoons of the fat from the skillet.

Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes.

Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan.

Then stir in the milk and bring to a boil over high heat, stirring constantly.

Reduce the heat to low, and simmer for 5 minutes.

Serve immediately, passing the gravy separately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 122356% of calories from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 355mg 118%
Sodium 436mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 196g
Vitamin A 34% Vitamin C 2%
Calcium 20% Iron 39%
* based on a 2,000 calorie diet How is this calculated?


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