Ellen Bales


I'm probably mis-remembering, but it seems that my mother made fried chicken every single Sunday when I was growing up. Along with it: creamy mashed potatoes and chicken gravy--or bread if you preferred that with your gravy--and probably green beans or corn-on-the-cob. Maybe some sliced tomatoes. And for dessert her famous devil's food cake, or perhaps a pie.

★★★★★ 1 vote
30 Min
40 Min
Stove Top



4 medium
chicken breast halves, boned or boneless, with skin on
1/2 c
crisco oil
1 c
flour, seasoned with salt and pepper
1 Tbsp


1/4 c
drippings from chicken
1/4 c
flour, seasoned with salt and pepper
1 1/2 c
a little extra oil


1Wash chicken in cold water, cut off any excess fat. Put in large bowl of enough salted water to cover and refrigerate overnight.
2The next day, dry the chicken with paper towels and place on waxed paper. Cover all sides of the chicken with the seasoned flour.
3In a large, deep skillet, heat the Crisco oil until just hot. Add chicken pieces, careful not to crowd too close together. Over medium-high heat, brown the chicken on both sides, uncovered, until almost as brown as you like it.
4Reduce heat to low-medium, add a tablespoon of water, cover and simmer for about 40 minutes, or until tender when stuck with fork.
5The pieces will be soggy, but don't worry. Turn up the heat, add a little more oil if needed, and quickly re-brown on both sides, uncovered, until very crispy.
6Remove chicken pieces to paper towels while making gravy.
7Pour out all oil from skillet except for about 1/4 cup. Loosen any crusty bits with a heavy spoon. Add 1/4 cup flour and stir until blended. Pour in the milk, a little at a time, stirring constantly with a wire whisk over medium-high heat. When gravy starts to get thick and bubble, lower heat and let simmer no more than 2 minutes. Salt & pepper to taste, if needed.
8Spoon gravy over chicken and mashed potatoes. Mmmm, good!

About this Recipe

Course/Dish: Chicken, Gravies
Main Ingredient: Chicken
Regional Style: American