Fried Chicken with Gravy Recipe

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Fried Chicken with Gravy
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Ingredients
11
Count
Nutrition
1100
Calories
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Ingredients:

  • 2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup unsifted all-purpose flour
  • vegetable oil for frying or lard, if you can get it (mrs. mccollum used lard)
  • 1 tbsp water
  • 4 tbsp skillet drippings
  • 1/3 cup unsifted all-purpose flour
  • 2 cups water or milk, if you prefer milk
  • 1/2 tsp salt , or to taste
  • 1/8 tsp black pepper , or to taste

Directions:

  1. 1. Arrange the pieces of chicken, not touching and one layer deep, in a shallow baking dish or nonreactive pan. Sprinkle with the salt, cover, and refrigerate overnight.
  2. 2. When ready to fry the chicken, drain off all accumulated juices and pat the chicken dry on several thicknesses of paper toweling. Sprinkle the chicken with the pepper, then dredge by shaking a few pieces at a time in the flour in a plastic zipper bag. As you remove the chicken from the dredging flour, shake off the excess flour.
  3. 3. Pour the oil into a large iron skillet until about an inch deep, set over moderate heat, and as soon as steam begins to rise from the oil, add the pieces of chicken, skin side down. Fry slowly for 30 minutes, keeping the heat at moderate or moderately low so that the chicken doesn't overbrown; turn and fry 30 minutes more. Add the 1 tablespoon water (the oil will spit and sputter), cover the skillet, and let stand until the spitting stops.
  4. 4. Remove the chicken to several thicknesses of paper toweling to drain, arranging so the pieces don't touch one another. Also lay a sheet of paper toweling on top.
  5. 5. For the gravy: Pour the oil and drippings from the skillet, then spoon 4 tablespoons of them back into the skillet. Blend in the flour, and cook and stir over moderately low heat for about 5 minutes or until a nice rich brown. Whisk in the water, salt, and pepper, then cook, whisking constantly, for about 5 minutes or until thickened, smooth, and no raw starch taste lingers. Taste for salt and pepper and adjust as needed. Pour the gravy into a heated gravy boat.
  6. 6. Pile the chicken onto a heated platter and serve. Pass the gravy along with a basket of fresh-baked biscuits .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1099.72 Kcal (4604 kJ)
Calories from fat 464.33 Kcal
% Daily Value*
Total Fat 51.59g 79%
Cholesterol 1769.78mg 590%
Sodium 1904.31mg 79%
Potassium 1312.69mg 28%
Total Carbs 16.01g 5%
Sugars 0g 0%
Dietary Fiber 0.05g 0%
Protein 130.97g 262%
Vitamin C 35.7mg 60%
Vitamin A 15.9mg 529%
Iron 39.7mg 221%
Calcium 85.5mg 9%
Amount Per 100 g
Calories 210.28 Kcal (880 kJ)
Calories from fat 88.79 Kcal
% Daily Value*
Total Fat 9.87g 79%
Cholesterol 338.4mg 590%
Sodium 364.13mg 79%
Potassium 251mg 28%
Total Carbs 3.06g 5%
Sugars 0g 0%
Dietary Fiber 0.01g 0%
Protein 25.04g 262%
Vitamin C 6.8mg 60%
Vitamin A 3mg 529%
Iron 7.6mg 221%
Calcium 16.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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