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.)
3-4 lbchicken (or less), cut up
2-3 chalf & half or light cream
1-2 cflour, sifted
2 1/2 tspsalt
·vegetable oil for frying
1 Tbspflour (for gravy)
How to Make My Southern Fried Chicken & Gravy
- Remove chicken from fridge and shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 tsp. salt, and 1/2 tsp. pepper in a paper bag to coat well.
THEN: Dip each again in remaining cream in dish; shake again in flour mixture. (**Double coating gives chicken its thick crisp crust.)
- Pour all drippings from frying pan(s) into a small bowl; measure 2 Tbsp. and return to one pan.
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.