727 Ratings
  • 5 star values: 537
  • 4 star values: 144
  • 3 star values: 37
  • 2 star values: 5
  • 1 star values: 4

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Gina
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

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  • In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

  • Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Tips

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

507 calories; 29 g total fat; 142 mg cholesterol; 588 mg sodium. 18.6 g carbohydrates; 40.5 g protein; Full Nutrition


Reviews (544)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/04/2003
Wow! This is amazing. A lot of people complimented on how amazing the gravy was but I thought the chicken took the prize. I substituted garlic salt for garlic powder and added onion salt and I doubled the spices. I felt 3 cups of oil was way too much so I used 1 1/2 cups and it was fine; I just flipped the chicken pieces as it was cooking. I also doubled the gravy and served it over mashed potatoes. It was to die for. Read More
(297)

Most helpful critical review

Rating: 1 stars
11/03/2009
Sorry for the low rating we didn't enjoy this at all. The coating was far too greasy and the flavor wasn't great. The gravy was OK but I'll stick to my regular recipe. Read More
(4)
727 Ratings
  • 5 star values: 537
  • 4 star values: 144
  • 3 star values: 37
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
11/04/2003
Wow! This is amazing. A lot of people complimented on how amazing the gravy was but I thought the chicken took the prize. I substituted garlic salt for garlic powder and added onion salt and I doubled the spices. I felt 3 cups of oil was way too much so I used 1 1/2 cups and it was fine; I just flipped the chicken pieces as it was cooking. I also doubled the gravy and served it over mashed potatoes. It was to die for. Read More
(297)
Rating: 5 stars
11/18/2003
GINA YOU HAVE GOT TO BE A COUNTRYSOUTHERN COOK! I KNOW A GOOD SOUTHERN RECIPE WHEN I TASTE IT:) FOR THOSE OF YOU WHO THINK THIS IS BLAND TRY A SEASONED FLOUR SUCH AS KENTUCKY KERNEL. ANOTHER THING IS I READ WHERE ONE REVIEWER THOUGHT THE RECIPE CALLED FOR TOO MUCH OIL TO COOK THE CHICKEN IN. I BELIEVE THAT THROUGH TRIAL AND ERROR YOU WILL FIND THAT IF YOU FOLLOW GINA'S RECIPE AND USE THE OIL CALLED FOR YOU WILL GET THE ULTIMATE CRISPY FRIED CHICKEN THAT WILL STILL BE JUICY ON THE INSIDE.I WOULD LIKE TO ADD THAT I ENJOYED TRYING SOMEONE ELSES RECIPE AND HAVING IT TURN OUT SOOOO DELICIOUS!!! THANKS GINA!! Read More
(216)
Rating: 5 stars
08/29/2002
YUMM! This is one of the best fried chicken recipes I have tried! The gravy was good but I did add quite a bit of garlic salt salt and pepper. The chicken was very moist. Great recipe! Read More
(126)
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Rating: 5 stars
01/14/2007
Excellent!!! This came out SOOOO good! I used chicken breasts and fried them in skillet for about 4-5 min. per side and then cooked them in a preheated 400 degree oven for 20 min. Mmmmm....Both chicken and gravy were PERFECT! THANK YOU! Read More
(79)
Rating: 5 stars
12/28/2006
Awesome and very very easy. I used garlic powder and seasoning salt instead of the garlic salt being that I didn't have any. Instead of deep frying for all that time I just did about 4 minutes per side and then put it in a 400 degree oven for about 25 minutes until it was done. Very good. Read More
(73)
Rating: 5 stars
11/21/2005
I am rating the GRAVY only because I have not made the chicken yet. Oh....my....word. If the chicken turns out HALF as good as the gravy this deserves 10 stars! I bought a rotisserie chicken for dinner last night and had mashed potatoes and green beans and my husband wanted a gravy to put on the chicken and potatoes. My jarred gravy was expired so I thought I would try this. EASY to make and the taste was unbelievable.......and I didn't even have the chicken 'drippings' to include in it! I will NEVER use jarred chicken gravy again. Only changes - I didn't have poultry seasoning so I added some thyme and rosemary instead and I had to add a bit more flour mixture to get it to thicken up more. I am so anxious now to try the chicken and will add my review when I do. Read More
(60)
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Rating: 4 stars
07/26/2007
Practically foolproof fried chicken (just make sure you watch the temperature of the oil!) and an okay basic gravy. I've made this recipe twice; the first time completely as instructed with gravy and the second time with a couple spice additions to the flour mixture as well as with a store bought gravy mix. The reason why I think I'll stay with the store bought is that the gravy does not have enough flavor for me and it was also too greasy and thin. It's too easy to just open up a pouch and spend two minutes boiling it up you know? I also end up adding more pepper and paprika to my flour mixture because my boyfriend and I like it a little more spicy. If you take anything away from this recipe though make it what I call the triple dunk technique: flour milk/egg and flour again. This combo really makes the glue like consistency that helps the flour STICK to the chicken so it doesn't all fall off when you put it into the oil. Overall a nice basic recipe for those who need to practice on perfecting their fried chicken. Read More
(59)
Rating: 5 stars
06/25/2003
Well my boyfriend stopped THREE times during dinner to tell me to make sure not to lose this recipe which in itself is amazing. After the first dredging I dipped the chicken into buttermilk - I dont know if that made a difference or not. I also needed a bit more flour mixture so I could make the gravy. I used chicken tenderloins and made long chicken fingers - easy no bones. This fried chicken was AMAZING!!!!! THANKS!!!! Read More
(40)
Rating: 5 stars
02/26/2007
This was absolutely fantastic!! Read More
(23)