Midwestern fried chicken and gravy from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for lard.

  • hbakke on October 05, 2019

    I've never made fried chicken before and I think this turned out well. I minced the garlic instead of crushing it and i didn't make the gravy. I think the dark meat turned out better than the breasts. They were moister and thinner meat = more crunchy coating.

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