-
1
Remove chicken from fridge 1/2 hour to coax to room temperature.
-
2
Beat eggs with milk in large shallow dish.
-
3
Mix flour, pepper, salt and accent in another shallow dish.
-
4
Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
-
5
Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
-
6
Repeat process one time.
-
7
Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
-
8
Place chicken in hot fat, do not overcrowd.
-
9
Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
-
10
Drain chicken on a stack of paper towels.
-
11
Chicken may be kept warm in a 250 degree oven on a baking pan.
-
12
For the Peppered Gravy:
-
13
Empty fat from pan, but leave the browned flour in the pan.
-
14
Heat the pan over low heat until the browned flour begins to simmer.
-
15
Stir in 4 Tablespoons flour.
-
16
Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
-
17
Pour in 3 cups hot milk (heat in microwave 5 minutes).
-
18
Add salt and pepper to taste (you can't add too much pepper to this!).
-
19
Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
-
20
Season to taste, making sure there really is enough pepper.
-
21
Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
-
22
Serve with green beans, corn on the cob and sweet tea.
