Fried chicken with puffs and gravy

1 Servings

Ingredients

Quantity Ingredient
2 Young broiling chickens (2
½ pounds Ea)
Salt & pepper
2 cups Flour
2 cups Lard
1½ teaspoon Baking powder
3½ cup Milk

Directions

Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add lard to depth of 2" or more. Heat lard, add chickens & cover for a few minutes. Then saute', uncovered, until nicely browned. Remove chicken to absorbent paper & keep in warm place. Make biscuit dough using 1½ cups flour, ¼ cup lard, 1 tsp. salt, the baking powder & ½ cup milk. Pat out on board to ½" thickness & cut in 2" rounds. Drop biscuits into hot lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep hot. To make gravy, pour off lard. Return ¼ cup lard to one of the pans & blend in ¼ cup flour. Gradually add 3 cups milk. Cook, stirring constantly, over low heat until thickened. Season to taste.

Serve chicken with biscuit puffs & gravy.

File

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