East Texas Fried Chicken With Hickory Nut Gravy

1. 1

   Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside.

2. 2

   Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch.

3. 3

   Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water.

4. 4

   Stir constantly until mixture begins to thicken. Add hickory nut meats.

5. 5

   Gradually stir in homogenized milk and beer.

6. 6

   Add peppers and salt to taste.

7. 7

   Cook down to desired thickness.

* Per serving · 4 servings · Values may vary.

No additional tips available.