Fried Chicken and Gravy Recipe

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1 vote | 936 views

More experiments in fried chicken recipes have yielded a really good one at last.

A lot of recipes, especially southern ones, call for brining the chicken in buttermilk. I did soak the chicken briefly in half milk, half buttermilk. The crust was nice and crispy, and the chicken was tender and flavorful.

This is my new go-to recipe.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.97 view details

Directions

  1. Soak chicken pieces for an hour in the milks and hot sauce.
  2. Combine coating ingredients together.
  3. Beat eggs with water.
  4. Heat oil to 350 F in a skillet.
  5. Wipe the chicken as dry as you can with paper towels.
  6. Roll chicken in flour, dip in egg, roll in flour again.
  7. Cook in skillet over a medium low heat on all sides. If pieces are browning too quickly, turn heat lower. Thighs take longest to cook.
  8. Drain pieces on paper towels.
  9. Pour off all but 2 tbs. of the oil, saving the pieces of crust at the bottom.
  10. Add the flour, stir, begin slowly adding milk. You might not use all of the 2 cups, especially, if you add the milk too quickly, as the gravy will be thin. Gravy thickens a bit when refrigerated.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 417g
Recipe makes 4 servings
Calories 467  
Calories from Fat 96 21%
Total Fat 10.78g 13%
Saturated Fat 4.98g 20%
Trans Fat 0.01g  
Cholesterol 174mg 58%
Sodium 1483mg 62%
Potassium 597mg 17%
Total Carbs 65.72g 18%
Dietary Fiber 2.9g 10%
Sugars 14.81g 10%
Protein 24.73g 40%
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Comments

  • myra byanka
    February 27, 2013
    I love it, too.When I was catering, I couldn't have it on the menu because it doesn't travel well (crust gets soggy). So, I would always just buy it for me from a fast food place. Now, I cook it and make cream gravy to go over rice or potatoes. Myra
    • Shalina Silva
      February 27, 2013
      A fried chicken is always a kids favorite no matter what. This is another twist to try :)

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