Fried Chicken

From Judy G.

De-skin chicken pieces (makes it a little less fattening), place in bowl, salt and pepper to taste, pour small can of evaporated milk over.  Place in fridge to meld flavors.

 

Place about 2 cups flour (I use all purpose) in plastic baggie, add more salt and pepper if you wish.

 

In electric fry pan set on 350 degrees and melt Crisco (I use about 4-5 heaping tablespoons full) and 1 stick margarine together.  You want about 1/4 inch liquid in pan.

 

Put 2-3 pieces in baggie, shake real well and place in electric fry pan.  Continue until pan is full.  Place top on pan and cook about 10 minutes until chicken is slightly brown, then turn and slightly brown other side.  When both sides are brown, turn heat down to 250-275 degrees and let cook until chicken is fork tender.  I put in covered oven proof dish and place in warm oven, then make gravy.

 

To make gravy, pour off part of fat left in pan, add flour from bag and stir until you have a thick paste, then add about 2 cups water, stir with whip to keep from lumping, then add 1 can (small) evaporated milk and stir and cook until desired thickness of gravy is obtained.  This is yummy with either whipped potatoes or rice.

 

To make the best whipped potatoes you ever tasted, slice potatoes and boil until fork tender, pour off water, add 1/2 stick margarine and mash, add salt and pepper, then add about 2-3 big tablespoons sour cream instead of milk and mash again.  Yum-Yum