SOUTHERN FRIED CHICKEN WITH GRAVY
Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
SKILLET FRIED CHICKEN WITH BLACK PEPPER GRAVY
When cooking a large amount, I often have two cast-iron skillets going and juggle the cooking between the two.
Provided by Virginia Willis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt and pepper and set aside. Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.
- Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
- Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
- Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
- Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes. Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.
- Serve the gravy with the rice and chicken.
SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
FRIED CHICKEN WITH PAN GRAVY
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (1-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.
SOUTHERN FRIED CHICKEN W/CREAM GRAVY
This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
- Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
- Pour enough oil into a large skillet to make a depth of 1".
- Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
- If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
- (Stand back, so you don't get splattered).
- Add chicken, skin side down.
- When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
- Turn chicken pieces after 15 minutes.
- Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
- Drain on paper toweling, keep warm.
- Serve with Cream Gravy, if you wish.
- For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
- Stir in 2 tablespoons flour; heat until light brown.
- Remove from heat; gradually stir in 1 cup light cream.
- Return to heat; cook, stirring constantly, until thickened and bubbly.
- If too thick, add more cream.
- Taste; add salt and pepper as needed.
- Makes about 1-1/4 cups.
BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY
Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.
Provided by Jinbellroc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h50m
Yield 4
Number Of Ingredients 21
Steps:
- Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
- Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
- Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
- Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
- Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
- Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g
SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY
Categories Picnic Dinner Family Reunion Deep-Fry Party Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
- Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
- Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
- Preheat the oven to 300°F.
- Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.
- Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6-7 minutes, then turn and fry on the second side until golden, 7-8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.
- Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2-3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5-10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.
SOUTHERN FRIED CHICKEN WITH PEPPERED PAN GRAVY
Fried chicken with pan gravy--nothing could be finer. Serve with Southern green beans, corn on the cob and sweat tea and you are in comfort heaven!
Provided by Shabby Sign Shoppe
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Remove chicken from fridge 1/2 hour to coax to room temperature.
- Beat eggs with milk in large shallow dish.
- Mix flour, pepper, salt and accent in another shallow dish.
- Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
- Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
- Repeat process one time.
- Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
- Place chicken in hot fat, do not overcrowd.
- Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
- Drain chicken on a stack of paper towels.
- Chicken may be kept warm in a 250 degree oven on a baking pan.
- For the Peppered Gravy:.
- Empty fat from pan, but leave the browned flour in the pan.
- Heat the pan over low heat until the browned flour begins to simmer.
- Stir in 4 Tablespoons flour.
- Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
- Pour in 3 cups hot milk (heat in microwave 5 minutes).
- Add salt and pepper to taste (you can't add too much pepper to this!).
- Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
- Season to taste, making sure there really is enough pepper.
- Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
- Serve with green beans, corn on the cob and sweet tea.
Nutrition Facts : Calories 1916.1, Fat 143.3, SaturatedFat 36, Cholesterol 247.7, Sodium 4988, Carbohydrate 71.7, Fiber 3.7, Sugar 0.4, Protein 84.4
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