*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!!
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!
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.
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.
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.
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!!!!
I followed this recipe EXACTLY. I thought it was pretty good but I think my oil was too hot (I didn't have thermometer). So the skin cooked fast and was REALLY brown almost too cooked. The meat inside was nice and moist but the outside was too crunchy and no much flavor. I think I will try this again because I found it super easy. However next time I'll keep my flame at medium (not high) and brown a little less. I may also increase the seasonings a bit more. My husband thought it was bland. It has super potential.