Fried Chicken with Cream Gravy

Directions

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.