For slightly crustier, browner chicken, dip in milk before dredging in flour.
Alternative Method, Quantity Service: Brown chickens in hot oil as in basic recipe. Place on sheet pans or in baking pans skin side up, and finish cooking in a 350°F (175°C) oven.
Fry chickens as in basic recipe. For 24 portions: Pour all but 4 oz (125 g) fat from the pans. Add 4 oz (125 g) flour and make a blond roux. Stir in 2V2 qt (2.5 L) milk and bring to a boil. Stir constantly as the gravy thickens. Simmer a few minutes to eliminate all raw starch taste, and season with salt and white pepper. Adjust the consistency with stock, water, or additional milk, if necessary. Strain. Serve the chicken with gravy and mashed potatoes.
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