My Southern Fried Chicken & Gravy
(**while this recipe serves 6, you can make it for 2 or 4, using less chicken, flour and cream - and possibly only one frying pan.)
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- 3-4 lb
- chicken (or less), cut up
- 2-3 c
- half & half or light cream
- 1-2 c
- flour, sifted
- 2 1/2 tsp
- 1 tsp
- vegetable oil for frying
- 1 Tbsp
- flour (for gravy)
**NOTE: the dish or pan should be large enough that you can place chicken pieces in a single layer, and deep enough that they can soak in the cream.
THEN: Dip each again in remaining cream in dish; shake again in flour mixture. (**Double coating gives chicken its thick crisp crust.)
Carefully add chicken pieces, skin side down, to hot oil. Lower heat to medium.
Remove to a heated serving platter; keep warm while making gravy.
GRAVY: Stir in 1 Tbsp. of flour, remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring constantly, until bubbly. Stir in remaining cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute. Serve separately.