Recipe

Home Fried Chicken Recipe

Add Step-by-Step Photos	Bondc / All my dishes 10 months ago My folks referred to deep-fried chicken as "restaurant" chicken. My Appalachian grandparents called it "city" chicken. KFC is "restaurant" chicken. Any fried chicken you order in a restaurant is most likely going to be "restaurant" chicken. People ca... More Prep:30m Cook:60m Servings:4	Bondc
	homecooking fried chicken

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Ingredients

8 pieces chicken

1/2 c. flour, seasoned generously with salt and pepper

1/4 c. fat (I like bacon grease -- and crumbling the bacon into the gravy, but you can use lard, crisco, vegetable oil, whatever)

3-4 c. milk

Either biscuits or mashed potatoes

Directions

Dredge the chicken pieces in the seasoned flour and put on a plate. Let sit for 20 minutes.

Heat the fat in a heavy pan (cast iron or a heavy stainless pan is good) on high heat. When the fat is very hot, dredge the chicken in the flour a second time, and add to the pan. Do not overcrowd. If you have more chicken than you can fit in one pan, either fry it in two pans and consolidate the fat and drippings at the end, or fry one batch, and keep in warm in the oven while you fry the second.

Fry over high heat for about five minutes, until the bottom is a light golden brown, then turn the chicken over and fry for another five minutes, again, until the bottom is a light golden brown.

Cover the skillet, turn the heat down to medium-low, and cook the chicken for about 30 minutes, turning the pieces over halfway through.

Uncover the skillet, turn the heat up high, and fry about four minutes on each side, moving them around to keep them from sticking, until you've crisped the chicken. Remove to a plate.

(At some point, you will have wanted to have started the biscuits or potatoes, so they're more or less done now.)

Add seasoned flour to the pan and make a roux. How much flour depends on how much gravy you want. The proportion is 1 T. flour to 1 c. liquid. Add milk — not water, and not stock, milk — and stir it over high heat, scraping at the bottom and sides of the skillet to get up all the flavor bits, until it boils and thickens (I never measure the flour, so I don't add a lot at first, then adjust it by adding more milk if it's too thick). I toss in the crumbled bacon, stir it up, and eat the gravy over biscuits or potatoes.

By the way, wings are my favorite.

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