my southern fried chicken & gravy

★★★★★ 1 Review
alibee avatar
By ali Bresnahan
from Kihei, HI

Southern style with cream gravy. Very old recipe. (**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.)

★★★★★ 1 Review
serves 6** (see note above)
prep time 30 Min
cook time 40 Min
method Pan Fry

Ingredients For my southern fried chicken & gravy

  • 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
    salt
  • 1 tsp
    pepper
  • vegetable oil for frying
  • 1 Tbsp
    flour (for gravy)
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How To Make my southern fried chicken & gravy

  • 1
    Wash chicken pieces; pat dry. Place in a dish in a single layer; then pour 1 cup of the cream over top; chill at least 20 minutes. **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.
  • 2
    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.)
  • 3
    Pour enough oil into each of two large frying pans to make a depth of an inch or so, and heat. (**NOTE** - if using less chicken, obviously you don't need 2 frying pans.) Carefully add chicken pieces, skin side down, to hot oil. Lower heat to medium.
  • 4
    Brown slowly (turn heat up or down if you need to - you want the chicken really brown but not burned of course), turning once; then turn heat down, cover and continue cooking 30 minutes, or until crisp and tender. Remove to a heated serving platter; keep warm while making gravy.
  • 5
    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.
  • 6
    Serve chicken and gravy with mashed taters and biscuits. and ENJOY!!
  • 7
    **NOTE** tonight i made this dish for two people, using 2 large chicken breasts, each cut in thirds; and only one cup of cream. (I also made Cranberry Biscuits.)

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