Fried Chicken With Cream Gravy

Directions

1. COMBINE Lowfat milk AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or possibly plastic bag. Add in a few pcs of chicken at a time, and shake to coat. Dip chicken in lowfat milk-egg mix, then shake a second time in flour mix. Reserve remainder of the flour. Heat 1/2 to 1 inch of shortening or possibly oil to 365F in electric skillet or possibly on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or possibly 275F. Continue cooking till chicken is tender, about 30 to 40 min. Turn chicken several times during cooking, and drain on paper towels in a single layer. To make the gravy, pour all but 2 Tbsp. of the fat from the skillet. Stir in 2 Tbsp. of the reserved seasoned flour, and stir constantly over low heat for 2 min.
2. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the lowfat milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 min. Serve immediately, passing the gravy separately.