Fried Chicken with Pan Gravy Recipe

Fried Chicken with Pan Gravy Recipe photo by Taste of Home

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"Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food." —Ginny Werkmeister, Tilden NE

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Fried Chicken with Pan Gravy Recipe

Prep: 15 min. Cook: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

Directions

In a large resealable plastic bag, 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 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.
Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy).

Nutritional Facts 1 serving equals 468 calories, 32 g fat (7 g saturated fat), 108 mg cholesterol, 232 mg sodium, 8 g carbohydrate, trace fiber, 35 g protein.

Originally published as Fried Chicken with Pan Gravy in Taste of Home April/May 2009, p65