Fried chicken served with gravy is one the top comfort foods. It used to be one of the standard Sunday midday meals in the United States. There would be mashed potatoes, homemade rolls or biscuits, a salad of some sort, corn or green beans and a cake or pie for dessert. The good china and silver would be used and the best tablecloth and matching napkins. It was a whole lot of work for the women of the family.
Mom used to fix “fried” chicken using this recipe in the mid 1950s. She could not seem to cook fried chicken in the usual way. It would end up burnt or half raw. This method wasn’t too bad until she decided to drastically cut down on the amount of shortening and butter and refused to add the salt. She was on a constant diet and forced it on the rest of us.
Do use the amount of shortening and butter stated in the recipe and do use the amount of salt and add more pepper. The Paprika, at least in my opinion, is essential to the flavor of the chicken. The gravy is pretty darn good.
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper (use more)
- 2 teaspoons of Paprika
- ¼ cup shortening
- ¼ cup butter
- 2 to 3 pounds of frying chicken, cut into pieces
Heat the oven to 425 degrees F. Put the shortening and butter in a large baking pan and set in the oven to melt.
Mix the flour, salt, pepper and Paprika in a shallow bowl. Roll the chicken pieces in the flour mixture until coated. Place the chicken pieces skin side down in a single layer in the hot shortening and butter. Bake 30 minutes on each side.
Gravy – Put 2 tablespoons of the flour mixture in the pan after removing the chicken pieces. Whisk it into the drippings left in the baking pan. Bring to a boil, whisking the entire time. Add 1 ½ cups of hot water (I add a couple teaspoons of chicken bouillon and a teaspoon of poultry seasoning to the hot water) and boil for 1 minute or until thick enough.
To save cleaning splatters out of the oven, cover the pan with a lid or with aluminum foil.
Sometimes I add some garlic powder and sage or poultry seasoning with the other seasonings in the flour mixture.