Pan Fried Chicken Recipe

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Servings: 1


  • 2 1/2 x 3 lb. chicken, in 8 pcs
  •     lowfat milk
  • 3/4 c. flour
  • 1 tsp salt
  • 1/2 tsp freshly grnd pepper
  •     oil for frying
  • 3 Tbsp. pan drippings
  •     and butter
  • 3 Tbsp. flour
  • 1 1/2 c. cream
  •     salt
  • 1/2 tsp freshly grnd pepper


  1. Wash and dry chicken pcs. Place them snuggly together in one layer in a shallow dish. Pour on lowfat milk to cover and soak 1 hour, turning once. Mix flour, salt and pepper a piece of wax paper or possibly in a paper bag. Remove chicken from lowfat milk and roll it in seasoned flour or possibly shake vigorously in the paper bag. Pour oil into a large skillet to a depth of 1/2 inch. Heat till a small cube of bread browns in 60 seconds or possibly a frying thermometer registers 375 F. Put the .dark meat into the pan first, adding the white meat 5 min later. Don't crowd the chicken; if necessary, cook in two batches. Fry about 20 to 30 min, turning often with a pair of tongs. Remove, drain on paper towels, and keep hot while you make the gravy. Serve warm with the gravy.
  2. Cream Gravy:Heat the pan drippings in the skillet, adding the butter, if necessary, and scraping up any brown bits in the pan. Stir in the flour and blend, cooking over low heat till lightly browned. Slowly add in the cream, stirring constantly till smooth. Season with salt and pepper to taste and cook for about 7 min.


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