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:

Quickview
280k Calories
21g Protein
19g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
280k
14%

Fat
19g
29%

  Saturated Fat
5g
35%

Carbohydrates
3g
1%

  Sugar
2g
2%

Cholesterol
85mg
29%

Sodium
142mg
6%

Get Enough Of These
Protein
21g
44%

Vitamin B3
7mg
38%

Selenium
18µg
26%

Vitamin B6
0.4mg
20%

Phosphorus
197mg
20%

Vitamin B2
0.21mg
12%

Vitamin B5
1mg
12%

Zinc
1mg
11%

Vitamin B12
0.52µg
9%

Potassium
263mg
8%

Vitamin B1
0.1mg
7%

Magnesium
26mg
7%

Iron
1mg
7%

Calcium
59mg
6%

Vitamin D
0.75µg
5%

Vitamin A
220IU
4%

Vitamin E
0.61mg
4%

Vitamin K
3µg
4%

Copper
0.07mg
3%

Folate
13µg
3%

Manganese
0.05mg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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