FRIED CHICKEN WITH CREAMY GRAVY
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
•
In a medium bowl, beat together 1/2 cup milk and egg.
•
In a re-sealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry
seasoning.
•
Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once
more in flour mixture. (Reserve any remaining flour mixture.)
•
In the deep fryer, heat oil to 365
°
F until ready.
•
Place coated chicken in the hot oil, and brown on all sides. Reduce heat to 325
°
F, and
continue cooking chicken until tender, about 30 minutes. Remove chicken from fryer, and
drain on paper towels.
•
Discard all but 2 tablespoons of the frying oil and place into a saucepan over low heat. Stir in
2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk
in chicken stock.
•
Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low,
and simmer for about 5 minutes.
•
Serve immediately with the chicken.
BEIGNETS
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
•
In the deep-fat fryer, oil to 350
°
F degrees.
•
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan heat water or
milk, butter and salt over medium heat until boiling and butter is melted. Add vanilla, then
add flour mixture all at once.
•
Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a ball. Continue
stirring a few minutes more until dry.
•
Remove from heat and beat until slightly cooled.
•
Add eggs, one at a time, beating well after each addition. Using 2 spoons, shape a generous
tablespoon dough into an oblong and drop into hot oil.
•
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4 minutes, until
golden brown.
•
Drain on paper towels and sprinkle immediately with sifted confectioners' sugar. Repeat with
remaining batter. Makes about 2 dozen beignets
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