Southern Dinner-On-The-Grounds Fried Chicken And Chicken Gravy
From chefjeb 17 years ago
- 40 minutes to make
- Serves 4
This is the old southern chicken that people living in the country made. It was a staple at church dinner-on-the grounds gatherings. They didn't waste oil deep frying and used skillets of cast iron, which retains heat. Read more Pair with mashed potatoes and don't trhow that grease away. It's going to become chicken gravy. Slice some tomatoes and pass the biscuits and butterbeans. See less
Ingredients
- 1 chicken, cutup shopping list
- oil, your choice shopping list
- 2 cups flour + 1 tsp salt +1 tsp black pepper , mixed shopping list
- Additional salt and pepper for chicken shopping list
- Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives. shopping list
- chicken gravy shopping list
- 1/4 cup hot chicken grease shopping list
- 1/4 cup flour shopping list
- 2 cups milk, warmed shopping list
How to make it
- Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
- Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
- Generously salt and pepper chicken
- dredge and coat chicken in seasoned four
- Place in hot oil, do not crowd
- Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
- Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
- Drain on brown paper bag or paper towels.
- Serve with mashed potatoes and chicken gravy.
- Chicken Gravy
- Drain hot grease leaving 1/4 cup.
- Stir in 1/4 cup flour using wooden spoon
- cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
- Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.
The Rating
Reviewed by 27 people-
I made this recipe tonight. It was great except I goofed on the gravy. Making a roux first and adding the milk is awesome and the gravy looked perfect. I just have the unique touch for having the gravy taste burnt. I am thinking that the 1/4 c. o...more
shandy
in Tacoma loved it
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This is just the way my mom made chicken and chicken gravy. You can not beat the flavor. It is delectable and better than finger lickin good.
notyourmomma
in South St. Petersburg loved it
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I made 2 platters of this recipe with yukon gold mashed taters, biscuits, the gravy, and pea salad.
Grandma taught me to make Roux's when I was 16...thanks for this divine recipe. I'm getting ready to attempt her Divinity candy for Christmas :>)
helewes
in Newton loved it
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