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Fried Chicken with Pan Gravy

 Fried Chicken with Pan Gravy
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, Nebraska
6 ServingsPrep: 15 min. Cook: 45 min.


  • 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


  • 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

2 of 2

Fried Chicken with Pan Gravy (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.