Ingredients

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.

Reviews & Comments 26

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  • Good4U 4 years ago Was this review helpful? Yes Flag
    " It was excellent "
    jade2011 ate it and said...
    This is how my Mama taught me to make fried chicken too...I still use my cast iron skillet too! thanks for sharing this
    Was this review helpful? Yes Flag
    " It was excellent "
    ewright ate it and said...
    As a child we would dress fryers very early in the morning, clean them cut them up and fry them for breakfast. The chicken never got cold and having big biscuits, chicken gravy and fried apples bring back many memories
    Was this review helpful? Yes Flag
  • hotti3bby 8 years ago
    Thanks for sharing the recipe has it for lunch today, 9/25/09!!!! :D
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  • sharyl4 10 years ago
    As others have said.....What I was raised on!!!!! Can't beat it!!! Thanks!!
    Was this review helpful? Yes Flag
  • cherim 10 years ago
    Trying to find a fried chicken recipe that taste like the Roses Lodge Restaurant we use to go to as kids.
    Will give this a try.
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  • daveysmandy 10 years ago
    i definetly have to try this!
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    " It was excellent "
    sas ate it and said...
    Oh, how I wish you were here right now making this for me. I'll bet you can make gravy out of anything. It's one of the first things I learned to make, at about age 7. My ma would say "here's some lard, make a gravy". I can't wait to try this wonderful sounding southern fried dish. Thanks, Chef
    Was this review helpful? Yes Flag
  • angelgirl94 10 years ago
    Fried chicken,mashed potatoes,and gravy were the ultimate comfort meal in my family. Thanks for the trip down memory lane. :)
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  • conner909 10 years ago
    I make chicken gravy the same way, and not being from the South, it took me a long time to master gravy! I do know that the whisk is my best friend when it comes to gravy! Ha!
    Was this review helpful? Yes Flag
  • grandmacooks 10 years ago
    This is good old Southern fried chicken, the way my Mama used to fix it. When I saw the phrase "Dinner on the Grounds", I knew that you knew about good old Southern home cooking! There is nothing quite like a good church dinner on the grounds. My church now has theirs in the social hall, but it's still good country food and plenty of it for all the members and guests.
    Was this review helpful? Yes Flag
    " It was good "
    knoxcop ate it and said...
    Ohhh, yeah! ChefJeb knows his stuff. This is the way the OLDER people do it down here. You've got to find the right one to gitcha some good chicken and gravy. The flavor is dark and distinct. None of that salty madness like the new stuff. Just that dark, sweet, moist and crispy-tender chicken melting in your mouth.
    Love this one, and thanks for the great memory-booster!
    Sincerely,
    --Kn0x--
    Was this review helpful? Yes Flag
    " It was excellent "
    jlophoenixrising ate it and said...
    Oh and the gravy....I learned the importance of a roux quick when I started cooking...best way to go!
    Was this review helpful? Yes Flag
    " It was excellent "
    jlophoenixrising ate it and said...
    Loved this recipe-and so did my family!! I loved everything about it! I used an electric skillet over the cast iron skillet and it still tasted perfect!! Thanks
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  • possumqueen 10 years ago
    I'm a fried chicken fanatic!!! Love this recipe.
    Was this review helpful? Yes Flag
    " It was good "
    bigstmpr ate it and said...
    THIS IS THE EXACT FRIED CHICKEN MY GRANDMA USE TO MAKE FOR US WHEN WE WERE KIDS. I SO ENJOYED EATING AT GRANDMAS AS SHE WAS A SOUTHERN LADY HER SELF. GOT TO TRY THIS ONE AGAIN. JO
    Was this review helpful? Yes Flag
    " It was excellent "
    helewes ate it and said...
    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 :>)
    Was this review helpful? Yes Flag
  • leslierose_64 10 years ago
    thanks for the post. i love fried chicken and i cant seem to cook it the right way. i always end up eating at fastfoods if im craving for a fried chicken. but with this, i'll definitely try this. cant wait!
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  • suzalleogram 10 years ago
    Thanks for the tips on the roux!!!!
    Was this review helpful? Yes Flag
  • kyhussy 10 years ago
    My momma must've taught me right, cos' I still fix my fried chicken and gravy this way. Add some mashed potatoes,coleslaw & biscuits and there is no better eating!!
    Was this review helpful? Yes Flag

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