There is no such thing as Southern Fried Chicken that is "extra crispy". None. This is even more wonderful because of the added step of steaming the chicken after it’s cooked.
1 cup flour
1 tsp salt
1/4 tsp. Paprika
1 (2 to 2 1/2-pound) broiler-fryer, cut up
Vegetable oil (or Crisco shortening)
1/4 cup water
1 Tbsp butter
1 cup milk
Combine first 3 ingredients in a paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken. Reserve 2 Tbsp. Seasoned flour for gravy.
Heat ½ inch oil or Crisco in a large skillet to 325 degrees; add chicken. Cover and cook 7 minutes. Turn chicken; cover, and cook an additional 7 minutes. Reduce heat; drain off oil, reserving 2 Tbsp oil and chicken in skillet. Add water to skillet; cover and continue cooking over low heat 20 minutes or until tender. Drain chicken on paper towels; transfer to a warmed serving platter.
Add butter to pan drippings, and melt. Scrape sides of skillet with a wooden spoon to loosen browned crumbs. Gradually add reserved flour mixture, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add Milk; cook over medium heat, stirring constantly. Until thickened add bubbly. Serve gravy with chicken. Yields 4 servings.
Always served with mashed potatoes and long cooked green beans.
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