This is a print preview of "Fried Chicken and Gravy" recipe.

Fried Chicken and Gravy Recipe
by myra byanka

Fried Chicken and Gravy

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: potatoes, rice

Ingredients

  • 2 breasts cut in half, 2 thighs, 2 drumsticks
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup hot sauce
  • 1/2 tsp. season all or Lawry's salt
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. Lawry's salt
  • 1/4 tsp. paprika
  • 1/4 tsp. each: pepper, garlic powder, onion powder
  • oil for frying
  • 3 eggs
  • 1/2 cup water
  • 2 tbs. flour
  • 2 cups milk
  • salt and pepper to taste

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.