Fried Chicken With Cream Gravy Recipe

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Fried Chicken with Cream Gravy

Marlene Skeen


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1/2 c
egg, slightly beaten
1 c
all purpose flour
2 tsp
garlic salt
1 tsp
1 tsp
1/4 tsp
poultry seasoning
3 lb
chicken, broiler-fryers, cut-up
3 c
1 c
chicken stock
1 c


1Combine milk and eggs in medium bowl.

2Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag.

3Add a few pieces of chicken at a time, and shake to coat.

4Dip chicken in milk-egg mixture, then shake a second time in flour mixture; reserve remainder of the flour.

5Heat 1/2 to 1 inch of shortening or oil to 365 in electric skillet or on medium-high in a large heavy skillet; brown chicken on all sides.

6Reduce heat to medium low or 275; continue cooking until chicken is tender, about 30 to 40 minutes.

7Turn chicken several times during cooking, and drain on paper towels in a single layer.

8To 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.

9Whisk 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.

10Reduce the heat to low, and simmer for 5 minutes.

11Serve immediately, passing the gravy separately.

About this Recipe

Course/Dish: Chicken, Gravies
Other Tag: Quick & Easy