GRAMMA MINNIE'S FRIED CHICKEN WITH BLACK PEPPER CREAM GRAVY! Ingredients FOR GRAMMA MINNIE'S FRIED CHICKEN 2
each whole chickens, cut in 6 pieces each, breast, leg and
2 Salt, www.kentrathbunstore.com FOR THE DREDGE 2 1 1 Salt, www.kentrathbunstore.com 2 FOR THE BLACK PEPPER CREAM GRAVY ½ pieces and 1/3 leftover oil 1 ½ 4 1 1 Salt, www.kentrathbunstore.com 3 Method FOR GRAMMA MINNIE'S FRIED CHICKEN: 1. Season chicken with Kent Rathbun Elements Steak & Chop Garlic Salt. Set aside. FOR THE DREDGE: 1. In a mixing bowl add flour, corn starch, Kent Rathbun Elements Steak & Chop Garlic Salt and cracked black pepper. 2. Mix together and store properly. FOR THE FRIED CHICKEN: 1. Dredge each piece of chicken in the flour mix and set on a cookie sheet for 10 minutes. 2. Dredge the chicken a second time. 3. Pan fry chicken, skin side down in Crisco shortening at 325 degrees until chicken is golden brown. 4. Turn chicken and continue to cook until both sides are golden brown. 5. Remove chicken from hot oil and let drain of excess grease on 4. paper towels. Serve. FOR THE BLACK PEPPER-CREAM GRAVY: 1. Pour off all excess grease except for a couple of tablespoons and the remaining drippings from the chicken. 2. Add bacon fat and heat to medium heat. Add flour to make roux and cook until roux starts to darken (a little darker than milk chocolate) 2. Begin adding milk a little at a time to ensure no lumps. Whisking vigorously. (Gravy will get very thick until all milk is added) 3. Continue cooking on low heat for 8-10 minutes, until gravy thickens. 4. Season with Kent Rathbun Elements Steak & Chop Garlic Salt and cracked black pepper. 5. Finish with maple syrup. Notes paper towels. Serve. Source KENT RATHBUN CHEF OF KENT RATHBUN CONCEPTS Servings/Yield 8 servings Rating Difficulty Cuisine North American : United States : Southern
thigh
