Ingredients Jump to Instructions ↓

  1. 1 frying chicken , cut up About 2 1/2 to 3 pounds Juice of one lemon

  2. 1 teaspoon garlic salt

  3. 3/4 cup all-purpose flour

  4. 3/4 cup dry bread crumbs

  5. 1 Tablespoon paprika

  6. 2 teaspoons salt

  7. 1 teaspoon black pepper

  8. 1/4 teaspoon cayenne pepper

  9. 1 cup light cream

  10. 1/2 pound bacon vegetable oil

Instructions Jump to Ingredients ↑

  1. Wash and dry chicken. Brush with lemon juice;sprinkle with garlic salt. Combine flour, bread crumbs, paprika, salt, pepper and cayenne pepper; coat chicken lightly. Dip in milk and re-coat. Set on racks to dry for 15 minutes. Fry bacon in large skillet. Remove and reserve bacon and 3 Tablespoons bacon grease. Add oil to bring fat up to ½ inch. Brown chicken, a few pieces at a time, in hot fat over medium heat. When all is browned, pour off half the fat. Return chicken to pan, reduce heat; cover and cook 20 minutes. Uncover and cook 10 to 15 minutes longer until chicken is done and crisp. Bacon gravy if desired: heat the 3 Tablespoons bacon fat; stir in 3 Tablespoon all-purpose flour. Cook and stir until well- blended and flour turns light brown. Gradually stir in 1½ cups light cream, season with salt, pepper, and Tabasco sauce. Bring to a boil. Crumble bacon into gravy and serve with chicken.


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