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Fried Chicken with Pan Gravy Recipe

Fried Chicken with Pan Gravy Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD:6 servings

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

  • 1. In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
  • 2. 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.
  • 3. 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 each: 468 calories, 32g fat (7g saturated fat), 108mg cholesterol, 232mg sodium, 8g carbohydrate (3g sugars, 0g fiber), 35g protein .

Reviews for Fried Chicken with Pan Gravy

Sort By :
MY REVIEW
LadySage43
Reviewed May. 9, 2015

"Just like I remembered as a kid, just a different touch of seasoning. Great. 5 Star.."

MY REVIEW
luigimon
Reviewed Oct. 29, 2013

"chicken was excellent, but I don't think I made the gravy right. I'll be making this again for sure!"

MY REVIEW
roseheri
Reviewed Apr. 19, 2012

"Goodelicious!"

MY REVIEW
englisch@shaw.ca
Reviewed Oct. 2, 2010

"Ohhh so yummy!! I have made this several times and everyone thoroughly enjoyed. Brings back such great memories. Thanks so much!!"

MY REVIEW
ub42ya8p
Reviewed Oct. 1, 2010

"yummy, just like grandma used to make. Fattening though"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.