Chicken Fried Chicken with Cream Gravy
There are hundreds of recipes for fried chicken, and it is the center of more controversies than perhaps any other food item, other then chili. From the seasoning and coating to the fat and cooking time, discussions of "real" fried chicken can start some lively debates. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, butter, lard or bacon grease, or even a combination of these. One recipe recommends browning before covering, then frying slowly and turning frequently. I have seen recipes that call for the chicken to be not dipped in milk, crumbs, or batter, just flour. Another recipe may require soaking in buttermilk (this is my particular favorite). The one thing everyone seems to agree on are that the skillet has to be a well-seasoned black cast iron one. Thanks, Mom, for the gift of cast iron! Biscuits, coleslaw, macaroni and cheese, and corn on the cob are popular side dishes, and in some reg...