Classic Pan-Fried Chicken with Homemade Cream Gravy
Submitted by fgrsousa
Golden-crusted chicken pieces sizzle in hot oil until the skin crackles and the meat stays juicy inside. The real magic happens when you turn those savory pan drippings into velvety cream gravy, rich with browned bits and seasoned to perfection.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
1 hrsThis classic pan-fried chicken with homemade cream gravy is Southern comfort food at its finest. A whole chicken gets cut into pieces, dredged in seasoned flour, and fried until the coating turns deep golden and crispy.
Once the chicken is done, you’ll use the same skillet to make silky cream gravy from the flavorful drippings.
Serve this over mashed potatoes or biscuits to soak up every drop of that luscious gravy.
Chef Tips
- Let the floured chicken rest 10 minutes before frying so the coating adheres better
- Maintain oil temperature around 350°F for crispy skin without burning
- Don’t crowd the pan or the chicken will steam instead of fry
- Scrape up all the browned bits from the pan bottom when making gravy for maximum flavor
- If the gravy is too thick, thin it with a splash of milk or chicken broth
Ingredients
Directions
Combine milk and egg in medium bowl.
Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag.
Add a few pieces of chicken at a time, and shake to coat.
Dip chicken in milk-egg mixture, then shake a second time in flour mixture.
Reserve remainder of the flour.
Heat ½ to 1 inch of shortening or oil to 365 degfrees F in electric skillet or on medium-high in a large heavy skillet.
Brown chicken on all sides.
Reduce heat to medium low or 275℉ (140℃).
Continue cooking until chicken is tender, about 30 to 40 minutes.
Turn chicken several times during cooking, and drain on paper towels in a single layer.
To make the gravy, pour all but 2 tablespoons of the fat from the skillet.
Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes.
Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan.
Then stir in the milk and bring to a boil over high heat, stirring constantly.
Reduce the heat to low, and simmer for 5 minutes.
Serve immediately, passing the gravy separately.
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