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Fried Chicken with Cream Gravy
Serves: 4

1/3 cup plus 2 Tbsp corn or peanut oil
2 Tbsp lemon juice
1/4 tsp salt
Freshly ground pepper
1 chicken (3 lbs), cut up
1/2 cup plus 1/3 cup flour
2 each eggs
2 Tbsp milk
3/4 cup bread crumbs
2 Tbsp butter or margarine
1 1/2 cups milk
1/2 cup light cream or half-and-half
1/4 tsp paprika
1/4 tsp cayenne pepper

In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper.
Place chicken pieces in a shallow baking dish and pour marinade
mixture over. Cover and marinade for 30 to 60 minutes.

Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic
or paper bag. In a small bowl, combine eggs and milk; place bread
crumbs in a shallow bowl. Put several pieces of chicken in the bag
and shake to coat thoroughly. Dip in egg mixture then roll in bread

In a large frying pan, heat remaining oil and the butter over medium
heat. Add chicken pieces and cook, turning frequently, until browned
all over, 20 to 25 minutes. Remove and drain on paper towels.

Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low
and cook, stirring, 3 minutes. Whisk in milk and cream. Season with
paprika, cayenne, and additional salt and pepper to taste.


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