Southern fried chicken with saute bananas

4 Servings

Ingredients

Quantity Ingredient
1 Jointed roasting chicken
2 tablespoons Lemon juice
1 teaspoon Powdered Cinnamon
4½ tablespoon Flour, seasoned with paprika and bay leaf
Vegetable oil for shallow frying
2 Not-quite-ripe bananas
5 fluid ounce Milk or single cream

Directions

Put three tablespoons of the seasoned flour on a plate and reserve the rest.

Rub the chicken joints with the lemon juice and cinnamon and dip into the three tablespoons of flour so each piece is well coated.

Put just one-quarter inch of oil into a large frying pan with a lid and heat the oil until it is just on the point of smoking.

Put in the chicken pieces and brown on all sides, then turn the heat down. Cover the pan and cook for 20 minutes, turning once. When the chicken is thoroughly cooked, put it on to a serving dish and keep warm.

Slice the bananas, dust them lightly with a little of the remaining seasoned flour and saute quickly in the hot oil. Put them on the dish with the chicken.

Make corn fritters (separate recipe), make the gravy.

Pour away the oil in the frying pan and add the last tablespoon of seasoned flour to the pan.

Cook, stirring, until it is brown, then pour in the milk or cream and stir again to make a smooth gravy.

Source: Michael Barry, Yes! Magazine

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