East Texas Fried Chicken With Hickory Nut Gravy

• 1 large chicken, cut up for frying
• Wesson oil
• 1 c. flour
• 2 Tbsp. cornstarch
• 1 large can condensed milk
• 1/2 c. hot water
• 1 c. wild hickory nut meats
• 1 qt. homogenized milk
• 1/2 can beer (Pearl)
• 1 Tbsp. lemon pepper
• 2 Tbsp. black pepper
• salt to taste

1. Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside.
2. Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch.
3. Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water.
4. Stir constantly until mixture begins to thicken. Add hickory nut meats.
5. Gradually stir in homogenized milk and beer.
6. Add peppers and salt to taste.
7. Cook down to desired thickness.

chicken, wesson oil, flour, cornstarch, condensed milk, hot water, wild hickory nut meats, homogenized milk, lemon pepper, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481568 (may not work)