Southern Fried Chicken with Onion Gravy

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Paul Newman founded the Hole in the Wall Gang Camp for children stricken
with cancer, AIDS and blood diseases. One afternoon he and his wife,
Joanne Woodward, stopped by to have lunch with the kids. A counselor at
a nearby table, suspecting the young patients wouldn't know that Newman
was a famous movie star, explained, "That's the man who made this camp
possible. Maybe you've seen his picture on his salad dressing bottle?"
Blank stares. "Well, you've probably seen his face on his lemonade
carton." An eight-year-old girl perked up, "How long was he missing?"

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             TODAY'S RECIPE
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There are as many recipes for fried chicken as there are cooks in the
South. Some insist the chicken be marinated in buttermilk prior to
coating. Others have a secret blend of seasonings that makes their
chicken stand out. My recipe is basic, and should be "do-able" almost
anywhere you live. You may substitute vegetable shortening or vegetable
oil for the lard, but you won't get an authentic flavor or texture, and
if you are on a fat-restricted diet you had best skip this recipe.

Southern Fried Chicken with Onion Gravy

2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
Salt and freshly ground pepper to taste
1 cup (250 ml) plus 2 Tbs (30 ml) all-purpose flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 onions, peeled and sliced into 1/8-inch (5 mm) slices
2 cups (500 ml) water
1 Tbs (15 ml) distilled white vinegar (or other vinegar)
Cooked white rice (optional)

Pat the chicken pieces completely dry with paper towels and sprinkle on
all sides with salt and pepper. Dip the chicken pieces in 1 cup of
flour, one at a time, and shake off all the excess. Melt 1 1/2 lbs (700
g) of the lard in a large, heavy skillet at least 2 inches (5 cm) deep
with a tightly fitting lid. The melted lard should be about 1/2 inch
(1.25 cm) deep; add more lard if necessary. When the lard is very hot
but not smoking place the chicken pieces in the lard, skin side down,
and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken
with tongs and continue to fry covered for an additional 4 to 5 minutes,
until the chicken is evenly browned on both sides. Remove the chicken to
a large shallow baking dish which is lined with paper towels and place
in an oven set at the lowest setting to keep warm.

Pour off all but 1 Tbs of the fat remaining in the skillet and add the
onions. Sprinkle with 2 Tbs flour and cook over high heat for 3 or 4
minutes, stirring frequently, until the onions are soft and golden
brown. While stirring constantly, add the water in a thin stream and
cook until the gravy thickens and becomes smooth. Stir in the vinegar
and season with salt and pepper. Arrange the chicken on a serving
platter and pour the gravy over. Or, more traditionally, put the cooked
white rice in a serving bowl, pour the gravy over it, and serve it as an
accompaniment to the chicken.
Serves 4 to 6.
Received on Tue Mar 10 17:57:58 2009