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FRIED CHICKEN WITH CREAMY GRAVY
• In a medium bowl, beat together ½ cup milk and egg.
• In a re-sealable plastic bag, mix together the our, garlic salt, paprika, pepper and poultry
seasoning.
• Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then
once more in our mixture. (Reserve any remaining our mixture.)
• In the deep fryer, heat oil to 365°F until ready.
• Place coated chicken in the hot oil, and brown on all sides. Reduce heat to 325°F, and
continue cooking chicken until tender, about 30 minutes. Remove chicken from fryer,
and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil and place into a saucepan over low heat.
Stir in 2 tablespoons of the reserved our mixture. Stirring constantly, cook about 2
minutes. Whisk in chicken stock.
• Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat
to low, and simmer for about 5 minutes.
• Serve immediately with the chicken.
BEIGNETS
• In the deep fryer, heat oil to 350°F degrees.
• Meanwhile, combine our, sugar and nutmeg, set aside. In medium saucepan heat water
or milk, butter and salt over medium heat until boiling and butter is melted. Add vanilla,
then add our mixture all at once.
• Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a ball.
Continue stirring a few minutes more until dry.
• Remove from heat and beat until slightly cooled.
• Add eggs, one at a time, beating well after each addition. Using 2 spoons, shape a
generous tablespoon dough into an oblong and drop into hot oil.
• Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4 minutes, until
golden brown.
• Drain on paper towels and sprinkle immediately with sifted confectioners’ sugar. Repeat
with remaining batter.
• Makes about 2 dozen beignets.
Vegetable oil for frying
1 cup all-purpose our
4 tsp. sugar
¼ tsp. nutmeg
1 cup water or milk
RECIPES (cont.)
½ cup milk
1 egg, beaten
1 cup all-purpose our
2 tsp. garlic salt
1 tsp. paprika
1 tsp. ground black pepper
1/3 cup butter
¼ tsp. salt
1 tsp. vanilla extract
4 eggs, at room temperature
¼ tsp. poultry seasoning
1 (4 lbs.) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
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