Prep 20 mins
Cook 5 mins
Another recipe that made this Tea Room special. It opened in the 1920's and closed in 1962. The cooking time and temp was not given, so I suggest 375 degrees for however long it takes to test done, approx 5 - 8 minutes.
- 2 lbs broiler-fryer chickens, cut up
- 2 cups all-purpose flour
- 5 tablespoons potato flour (not potato starch)
- 1 tablespoon salt
- 1 large egg
- 1⁄2 cup undiluted evaporated milk
- 1⁄2 cup water
- 2 tablespoons pan drippings
- 2 tablespoons flour
- 1 cup milk
- salt and pepper
- Wash and dry chicken pieces. Combine breading ingredients. Combine Egg wash ingredients. Dip chicken in breading, Shake off excess. Dip in egg wash, then dip in breading again. Fry in deep fat.( I prefer pan frying) it gives good gravy makins. Serving size 1/2 chicken.
- For the gravy, blend drippings and flour in skillet. Cook and stir until brown. Add milk. Cook until thick. Taste. Season with salt and pepper. Serve over rice or hot biscuits. Yield: 1 cup.
- Tea Room Notes: The Tea Room secret was potato flour in the Breading. It gives a beautiful, even, golden-brown crust. Potato flour can be found in some supermarkets and most specialty baking stores. Cream gravy and white rice were always served with Frances Virginia fried chicken.