Fried Chicken With Creamy Gravy
3 pounds frying chicken cut up
1/2 cup milk
1 egg, slightly beaten
3 cups shortening or oil
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 cup milk
1 teaspoon black pepper
1 cup chicken stock
1/4 teaspoon poultry seasoning
Combine milk and egg in medium bowl.
Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag.
Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour.
Heat 1/2 to 1 inch of shortening or oil to 365 degrees in electric skillet or on medium-high in a large heavy skillet.
Brown chicken on all sides. Reduce heat to medium low or 275 degrees. Continue cooking until chicken is tender, about 5 to 10 minutes.
Turn chicken several times during cooking, and drain on paper towels in a single layer.
To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes.
Serve immediately, passing the gravy separately.