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Fried chicken used to be the Sunday dinner of choice for many Southern families. Most cooks swear by a heavy cast-iron skillet for frying chicken, to make it crisp on the outside, moist and tender on the inside. If you don't have a cast-iron skillet, a heavy enameled Dutch oven will do well, too.


1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 1/2- to 3- pound cut-up broiler-fryer chicken
Vegetable oil

CREAMY GRAVY
1 tablespoon all-purpose flour
1/2 cup chicken broth or water
1/2 cup milk
Salt and pepper to taste


1. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.

2. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done and juices of chicken run clear, about 35 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water.

3. Remove cover during the last 5 minutes of cooking to crisp chicken. Remove chicken; keep warm. Prepare Creamy Gravy; serve with chicken.

For Creamy Gravy
1. Pour drippings from skillet into bowl, leaving brown particles in skillet. Return 2 tablespoons drippings to skillet. Stir in flour.

2. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce, if desired. Stir in salt and pepper.


From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.