Fried Chicken with Creamy Gravy
Seasoned fried chicken with a rich gravy made from the pan drippings. Down home goodness.
- 55 min
- Serves 8
- 11 ingredients
Steps
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Frequently asked questions
How do I know when fried chicken is cooked through?
After browning, the pieces need about 30 minutes over medium-low heat, and they are done when the meat is tender and the juices run clear at the thickest part, near the bone. Breast pieces finish before thighs and drumsticks, so check them separately rather than pulling everything at once.
Why is my breading falling off the chicken?
Usually the coating went straight into the oil. This dredges twice, in flour then the milk and egg then flour again, and letting the coated pieces sit for a few minutes before frying gives that crust time to grip. Turning the chicken too often in the pan also knocks it loose.
How do I get the oil temperature right without a thermometer?
Drop in a pinch of the flour mixture. At the 185C this calls for it should sizzle briskly and rise straight away, without browning instantly or sitting there quietly. Oil that is too cool soaks into the coating, and too hot burns it before the chicken cooks.
Why is my gravy lumpy?
The broth went in too fast. Cook the reserved flour in the two tablespoons of fat for the full couple of minutes first, then whisk the chicken broth in gradually rather than pouring it all at once, scraping the browned bits up as you go.
What can I use instead of poultry seasoning?
A pinch each of dried sage and thyme covers most of it, since that is largely what the blend is. It is only a quarter teaspoon in a cup of flour, so leaving it out entirely changes very little.
What do you serve with fried chicken and gravy?
Mashed potatoes are the obvious partner, since the gravy is made in the pan and there needs to be something to put it on. Biscuits, greens or a plain slaw round it out without competing with the chicken.