How to Pan-Fried Chicken and Cream Gravy

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By lynsuz12
User-Submitted Article

Article Rating: (3 Ratings)

Remember the smell of Grandma's kitchen, the fried chicken, biscuits, cream gravy and collard greens. You can have that too. A real southern dinner. All yours just for the doing.

Difficulty: Moderate

Instructions

Things You'll Need:

2-1/2 to 3 pounds chicken, cut in 8 pieces
milk
3/4 cups flour
1 teaspoon salt
1/2 teaspoon pepper
oil

Step 1

Cut up the chicken, wash and dry pieces. Place them in a shallow baking dish, snugly together, in one layer. Pour the milk enough milk on to cover. Heat in the oven for one hour. Turn once.
Step 2

Mix the flour, salt and pepper in a large plastic bag. Remove the chicken from the milk and put in the bag, shake to coat.
Put enough oil in a large skillet to measure about 1/2 inch. Heat to about medium. About 375 degrees. Put the dark meat of the chicken in the hot oil first, add the white meat after about 5 minutes.
Step 3

Do not crowd, be sure to use a large skillet. Fry about 20 or 30 minutes, turning often. Remove and drain on some paper towels. Keep warm while you make the cream gravy.
Step 4

Cream Gravy: Use 3 tablespoons pan drippings and about 2 tablespoons butter. 3 tablespoons flour, 1-1/2 cup cream or 1 cup milk, salt 1/4 teaspoon pepper.
Heat the pan dripping, add the butter. Stir in the flour and blend, cook over low heat until browned. Slowly add the cream or milk, stirring constantly until smooth. Season with salt and pepper to taste.