Southern Fried Chicken with Gravy Recipe

4.5 3 3
Southern Fried Chicken with Gravy Recipe
Southern Fried Chicken with Gravy Recipe photo by Taste of Home
Publisher Photo

Southern Fried Chicken with Gravy Recipe

Read Reviews
4.5 3 3
Publisher Photo
Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Oil for frying
  • CREAMY GRAVY:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon pepper
  • 2-1/2 cups milk
  • 1/2 cup heavy whipping cream

Directions

In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to flour mixture, a few pieces at a time, and shake to coat.
In a large skillet, heat 1/4 in. of oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings.
For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Southern Fried Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Oil for frying
  • CREAMY GRAVY:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon pepper
  • 2-1/2 cups milk
  • 1/2 cup heavy whipping cream
  1. In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to flour mixture, a few pieces at a time, and shake to coat.
  2. In a large skillet, heat 1/4 in. of oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings.
  3. For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Southern Fried Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthern Fried Chicken with Gravy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Ann User ID: 9038377 262098
Reviewed Mar. 5, 2017

"chicken was moist and tender. I bought a whole chicken used the back to make chicken stock celery, onion, carrot simmer when done strained, gave meat off bone to my doggie put in a mason jar in fridge, removed all fat, I seasoned the chicken with salt and ground pepper and ground sage and refrigerated overnight. I added the other spices to the flour. I did not add the salt and pepper to the flour. When the chicken is brown be sure to lower the heat then

Then turn it back up to crisp up. Smaller tender chickens work best."

MY REVIEW
Katharine User ID: 636977 71622
Reviewed Jul. 2, 2013

"chicken, mashed potatoes makes my husband very happy. This is a tasty recipe. The only thing I would do different is marinate the chicken in a buttermilk/salt solution to give the chicken more flavor and tenderness."

MY REVIEW
Katharine User ID: 636977 143393
Reviewed Jul. 2, 2013

"chicken, mashed potatoes makes my husband very happy. This is a tasty recipe. The only thing I would do different is marinate the chicken in a buttermilk/salt solution to give the chicken more flavor and tenderness."

Loading Image