Fried Chicken with Pan Gravy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
oil for frying |
gravy: |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1-1/3 cups 2% milk |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.
3. Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy).
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