NANNY'S FRIED CHICKEN

1 (2 1/2- to 3-pound) Chicken
1 cup milk
1 cup heavy whipping cream
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 cups plus 2 tablespoons flour
1/2 teaspoon paprika
1 egg
Oil for frying
1/2 cup chicken broth

Rinse chicken and cut into 10 pieces: drumsticks, thighs, wings and breasts (cut into 2 pieces).  Mix milk and whipping cream together in bowl and soak chicken pieces in mixture at least 2 hours at room temperature.  Remove chicken pieces from milk mixture and pat dry.  Reserve milk mixture.

Mix salt and pepper together and sprinkle half of mixture evenly over chicken.  In bowl mix remaining salt and pepper mixture with 1 1/4 cups flour and paprika.  In another bowl, beat egg with 1/2 cup of milk and cream mixture.

Dredge chicken in seasoned flour, shake off excess and dip each piece in egg mixture, coating thoroughly.  Dredge again in flour mixture, and shake off excess.

Pour oil 1 inch deep into Dutch oven or deep heavy skillet with lid.  Heat oil to hot, but not smoking (375 degrees).  Place chicken pieces in single layer, skin side down, in hot oil, cover pan and fry, allowing 12 to 13 minutes for dark meat pieces, 8 minutes for white meat, turning once halfway through cooking time.  Juices should run clear when meat is pierced, and chicken should be dark butterscotch color.  Drain chicken on paper towels and keep warm in barely warm oven.

Pour off all but 1 tablespoon of oil from pan.  Add remaining 2 tablespoons flour, stir to mix thoroughly and to loosen any bits in pan, and brown lightly.  Stir in remaining milk and cream mixture and chicken broth.  Bring to simmer, stirring often.  Simmer 3 to 5 minutes.  Adjust seasonings to taste.  Serve hot with chicken.  Makes 1 1/2 cups gravy.  Makes 4 servings.

Each serving contains about:  753 calories; 1,742 mg sodium; 249 mg cholesterol; 50 grams fat; 38 grams carbohydrates; 37 grams protein.