Wednesday, February 27, 2013

Fried Chicken with Pan Gravy

Fried chicken is a messy business. Oil-everywhere. But it ends up so delicious. And since I try not to eat fried food too much, I guess I"ll make it every once in awhile. This recipe ended up great tasting and rather easy to make. The gravy in the original recipe was very simple, but also bland. I added quite a bit of additional seasoning. I put in estimated amounts, but you will want to adjust to your own taste. I made mashed potatoes and it was delicious!

Fried Chicken with Pan Gravy-Adapted from Taste of Home
Total Time: 45 Minutes
Serves 6

  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 3 1/2-4 pounds chicken pieces
  • Oil for frying
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon seasoned pepper
  • 1/4 teaspoon garlic salt
  • 1-1/3 cups milk
Preheat oven to 250 degrees. This will be to keep the cooked chicken warm.

In a large resealable baf, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet over medium-high heat, heat 1/4 inches of oil; fry chicken until browned on all sides. Repeat through all pieces of chicken.

Pour off excess fat, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with potatoes and chicken.

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