Fried Chicken
I have never been able to duplicate my mothers fried chicken. This is as close as I can get.
2 fryers, cut into serving pieces, soaked in ice water and salt several hours
2 cups flour
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
5 tablespoons bacon drippings
5 tablespoons vegetable oil
Drain and dry chicken pieces, salt and pepper heavily. Put flour, salt and pepper, poultry seasoning in a paper bag. Add several pieces of chicken at one time to bag and cover with flour. Place directly in a large cast iron skillet with hot drippings and oil. Reduce heat to medium when all pieces are cooking away in the pan, check to see that none are sticking to the pan but do not turn over. Cook until brown and crispy on one side, turn over and cook until crispy and brown on the other side. remove from pan, lightly drain each piece on paper towel and pile high on blue willow platter.
Gravy: to the pan drippings add a half cup seasoned flour and brown slowly, scraping any bits away from pan. Cook this roux slowly for 10 minutes, browning the flour. Add 2 cups whole milk and stir until the gravy boils and thickens, add more mile, a little at a time until the pan is full of gravy.
This gravy was then served on the side.