Fried Chicken with Pan Gravy Recipe

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Fried Chicken with Pan Gravy Recipe photo by Taste of Home

Fried Chicken with Pan Gravy Recipe

Read Reviews

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

Recommended: Ultimate Recipes for Southern Comfort Food

MAKES:

6 servings

TOTAL TIME:

Prep: 15 min. Cook: 45 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6 servings

TOTAL TIME:

Prep: 15 min. Cook: 45 min.

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).

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

Nutritional Facts

1 each: 468 calories, 32g fat (7g saturated fat), 108mg cholesterol, 232mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 35g protein.

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 minutes or until thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy).

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

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