Fried Chicken With Creamy Gravy

3 pounds frying chicken cut up

1/2 cup milk

1 egg, slightly beaten

3 cups shortening or oil

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

1 cup milk

1 teaspoon black pepper

1 cup chicken stock

1/4 teaspoon poultry seasoning

Combine milk and egg in medium bowl.

Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag.

Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour.

Heat 1/2 to 1 inch of shortening or oil to 365 degrees in electric skillet or on medium-high in a large heavy skillet.

Brown chicken on all sides. Reduce heat to medium low or 275 degrees. Continue cooking until chicken is tender, about 5 to 10 minutes.

Turn chicken several times during cooking, and drain on paper towels in a single layer.

To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes.

Serve immediately, passing the gravy separately.

4 servings