Fried Chicken with Pan Gravy
You can never have too many Southern recipes, so give Fried Chicken with Pan Gravy a try. One portion of this dish contains approximately 44g of protein, 37g of fat, and a total of 534 calories. This recipe serves 6 and costs $1.61 per serving. It works best as a main course, and is done in roughly 1 hour. 286 people found this recipe to be scrumptious and satisfying. If you have milk, oil, salt, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Buttermilk Fried Chicken with Pan Gravy, Buttermilk Fried Chicken with Pan Gravy, and Pan-fried Chicken with Bacon and Thyme Gravy.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
1-1/3 cups 2% milk
Oil for frying
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/8 teaspoon salt
Equipment:
ziploc bags
frying pan
paper towels
Cooking instruction summary:
Directions In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm. Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy). Originally published as Fried Chicken with Pan Gravy in Taste of HomeApril/May 2009, p65 Nutritional Facts 1 serving equals 468 calories, 32 g fat (7 g saturated fat), 108 mg cholesterol, 232 mg sodium, 8 g carbohydrate, trace fiber, 35 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large resealable plastic bag, combine the first five ingredients.
2. Add chicken, a few pieces at a time, and shake to coat.
3. In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer.
4. Remove chicken to paper towels and keep warm.
5. Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
6. Serve with chicken.
Nutrition Information:
covered percent of daily need
