Fried Chicken with Pan Gravy Recipe

5 5 6
Fried Chicken with Pan Gravy Recipe
Fried Chicken with Pan Gravy Recipe photo by Taste of Home
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Fried Chicken with Pan Gravy Recipe

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5 5 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
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 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 milk
  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).
Originally published as Fried Chicken with Pan Gravy in Taste of Home April/May 2009, p65

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Reviews forFried Chicken with Pan Gravy

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LadySage43 User ID: 8367061 226103
Reviewed May. 9, 2015

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

MY REVIEW
luigimon User ID: 1692040 155668
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 User ID: 5702478 155898
Reviewed Apr. 19, 2012

"Goodelicious!"

MY REVIEW
[email protected] User ID: 1732385 159968
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 User ID: 4363028 150153
Reviewed Oct. 1, 2010

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

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