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
Fried Chicken with Pan Gravy
Fried Chicken with Pan Gravy
Prep Time
15 min
Cook Time
45 min
Yield
6 servings (1-1/2 cups gravy)
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.
Nutrition Facts
5 ounces cooked chicken with 1/4 cup gravy: 468 calories, 32g fat (7g saturated fat), 108mg cholesterol, 232mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 35g protein.
