Fried Chicken with Pan Gravy
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 6 servings (1-1/2 cups 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
Ingredients
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1 cup all-purpose flour
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3/4 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon rubbed sage
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1/4 teaspoon pepper
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
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Oil for frying
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GRAVY:
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2 tablespoons all-purpose flour
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1/8 teaspoon salt
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1-1/3 cups 2% milk
Directions
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1.
In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
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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.
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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.
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.
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