SOUTHERN FRIED CHICKEN WITH CREAM GRAVY

SHARON MOONEY

One 3-pound fryer, cut into serving pieces
1 teaspoon salt
1 teaspoon baking soda
2 pounds shortening
1 1/2 cups all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon paprika
Dash of cayenne

Cream Gravy

2 tablespoons reserved chicken grease
2 tablespoons reserved seasoned flour
1 cup evaporated milk
1 cup water

Place the chicken in a mixing bowl and cover with cold water.  Add the salt and baking soda to the water and allow to sit for 1 hour.

Melt the shortening in a heavy deep-sided skillet over medium-high heat, and heat until it reaches a temperature of 350o.  Mix the flour with the poultry seasoning, paprika, and cayenne.  Drain the chicken pieces well and roll or shake them in the seasoned flour.  Allow to sit for 5 minutes, then roll again in the flour and carefully place the chicken in the hot fat.

Cover the pan and cook until browned, about 12 to 15 minutes.  Turn when brown, the re-cover and cook an additional 12 to 15 minutes.  When tender, remove the cover to crisp the chicken.

Drain well on paper towels and cover lightly with aluminum foil to keep warm; do not cover tightly or the chicken will lose its crispiness.

To make the cream gravy, pour all but 2 tablespoons of grease from the skillet and add the flour.  Reduce the heat to low and stir constantly for 2 minutes to cook the flour, scraping up any brown bits on the bottom of the pan.  Slowly add the evaporated milk and then the water, whisking constantly to keep the gravy smooth.  Season with salt and pepper.