Fried Chicken With Cream Gravy

This classic Southern comfort dish features tender chicken pieces coated in a seasoned flour crust and fried to a golden brown perfection. The accompanying cream gravy, made from pan drippings, chicken stock, and milk, offers a rich, savory sauce that complements the crispy texture of the chicken. Ideal for family dinners or potlucks, this recipe delivers hearty satisfaction with every bite. The blend of garlic salt, paprika, and poultry seasoning infuses the chicken with aromatic flavors, while the smooth gravy adds a luxurious finish.

Cooking Method: Boiling, Stewing

Cuisine: Southern

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 704

Description

This classic Southern comfort dish features tender chicken pieces coated in a seasoned flour crust and fried to a golden brown perfection. The accompanying cream gravy, made from pan drippings, chicken stock, and milk, offers a rich, savory sauce that complements the crispy texture of the chicken. Ideal for family dinners or potlucks, this recipe delivers hearty satisfaction with every bite. The blend of garlic salt, paprika, and poultry seasoning infuses the chicken with aromatic flavors, while the smooth gravy adds a luxurious finish.

Directions

1
In a medium bowl, whisk together the milk and beaten egg to create the egg wash.
2
In a large paper or plastic bag, combine the flour, garlic salt, paprika, black pepper, and poultry seasoning.
3
Add a few pieces of chicken to the seasoned flour bag and shake vigorously to coat evenly.
4
Dip the flour-coated chicken pieces into the milk-egg mixture, ensuring they are fully submerged.
5
Return the wet chicken pieces to the flour bag and shake again to create a thick, double-coated crust.
6
Reserve the remaining seasoned flour for the gravy.
7
Heat 1/2 to 1 inch of shortening or oil in a large heavy skillet or electric skillet over medium-high heat until it reaches 365°F (185°C).
8
Carefully place the chicken pieces in the hot oil and brown on all sides.
9
Reduce the heat to medium-low or 275°F (135°C) to cook the chicken through without burning the crust.
10
Continue cooking the chicken, turning occasionally, until tender and cooked through, about 30 to 40 minutes.
11
Remove the chicken from the skillet and drain on paper towels arranged in a single layer.
12
Pour out all but 2 tablespoons of the fat from the skillet, leaving the flavorful drippings.
13
Stir 2 tablespoons of the reserved seasoned flour into the remaining fat in the skillet.
14
Cook the flour-fat mixture (roux) over low heat, stirring constantly, for 2 minutes to remove the raw flour taste.
15
Whisk in the chicken stock, scraping up the browned bits from the bottom of the pan.
16
Stir in the milk and bring the mixture to a boil over high heat, stirring constantly to prevent lumps.
17
Reduce the heat to low and simmer the gravy for 5 minutes, or until thickened to desired consistency.
18
Serve the fried chicken hot, passing the cream gravy on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 704kcal

% Daily Value *
Total Fat 57.5g89%
Saturated Fat 18.8g94%
Cholesterol 89.6mg30%
Sodium 99.6mg5%
Total Carbohydrate 13.1g5%
Dietary Fiber 0.6g3%
Sugars 1.2g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-with-cream-gravy/