Southern Fried Chicken With Creamy Gravy

• 2 1/2 to 3 lb. broiler-fryer, cut up
• 1/2 c. Gold Medal flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• salad oil

1. Wash chicken and pat dry.
2. Mix dry ingredients.
3. Heat oil (1/4-inch) in large skillet.
4. Coat chicken with flour mixture. Cook in oil over medium heat, 15 to 20 minutes.
5. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender.
6. Turn chicken to assure even cooking.
7. Remove cover for last 5 minutes to crisp chicken.
8. Place chicken on platter.
9. Pour fat from pan into bowl leaving brown particles in pan.
10. Return 3 tablespoons fat to pan.
11. Blend in 3 tablespoons flour.
12. Cook over low heat, stirring until smooth and bubbly.
13. Remove from heat. Stir in 3/4 cup milk and 3/4 cup water.
14. Heat to boiling, stirring constantly.
15. Let boil 1 minute.
16. Add few drops bottled Brown Bouquet sauce.
17. Season with salt and pepper.

broilerfryer, gold medal flour, salt, paprika, pepper, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832723 (may not work)