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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
:15 |
Total Time: |
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Ingredients: |
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3 (2 to 3 lbs. each) frying chickens
1 cup shortening and/or butter
2/3 cup all-purpose flour
2 eggs
1/2 cup milk
2 cups fine dry bread crumbs
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1/2 cup hot water
2 lg. onions, thinly sliced (optional)
Cream Gravy:
Drippings from chicken
3 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1-1/2 to 2 cups milk
1 tbsp. parsley, finely chopped
Sherry to taste (optional)
1 can (4 oz.) mushrooms (optional)
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Directions:
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Dip chicken into flour, coating well; then into eggs which have been beaten slightly and diluted with the milk; then into crumbs. Coat well and shake off excess. Preheat frypan to 360°F.; add fat. Place cover in spatter shield position. Brown chicken without overcrowding, turning to brown all sides.
Remove browned pieces to a pie pan. Scrape out breading particles and add more shortening before browning next batch. When all pieces are browned, place chicken in frypan; sprinkle evenly with salt, pepper and poultry seasoning. Add water and scatter onion over chicken. Cover, open vent, reduce heat. Simmer until chicken is very tender. Remove chicken to heated platter.
Cream gravy:
Set dial at 260°F and boil down any remaining juices until only drippings remain. Blend flour with drippings, stirring until well mixed and browned. Add salt, pepper, paprika and slowly add milk or chicken broth mixed with cream. Cook, stirring until desired thickness, adding more milk or broth if necessary. Add parsley and sherry to taste or mushrooms. Pass with chicken.
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Source: Sunbeam Electric Frypan Recipe Booklet.
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