Midwestern Fried Chicken and Gravy

Page 149

| Course Type: Main Courses

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Recipe Review

This chicken turned out looking lovely and browned. My family and I enjoyed it but decided we enjoyed our southern way of frying it better. I guess you usually prefer the way you grow up eating something a certain way. I'm happy we tried it though and I'd definitely give it at least a 4 out of 5 stars. Interesting that you first fry the chicken then finish baking in the oven. Does give a crisp skin and coating. On the other hand my son, daughter and I Loved the sage gravy that goes with the chicken on our mashed potatoes. We did have problems getting it to thicken though and had to almost double the amount of flour called for. I also made the Fried corn from the book to go with and it was a big hit. So good.

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