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Chefjeb / All my dishes 2 years, 6 months ago
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. Pair with mashed potatoes and d... More
Prep:10m Cook:40m Servings:4
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 Chefjeb |
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cameo55 1 year, 3 months ago said:
It would be hard to beat this classic recipe, not even going to try, but please allow me to add this variation however. Melissa Sue Gilbert,(yes of the "Little House on the Prairie" fame) add's 3T. of Old Bay Seasoning to 1 cup of flour and then dredges the pieces of chicken in the mixture. One step further, try dipping the chicken pieces in buttermilk prior to this step for an even crunchier skin.
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pintobean 2 years, 5 months ago said:
Chef, Is this a kfc generic recipe. If not do you have one? This sounds good!
chefjeb 2 years, 5 months ago said:
No way close to KFC. KFC is cooked in pressure cooker fryers and is hard to duplicate. Henny Penny makes this fryer commercially and it cooks the chicken faster (just like a pressure cooker). This is OLD Southern cooking. Try it, it beats the deep fried stuff by a mile. It is important to follow step six, however. I hope you enjoy.
shandy 2 years, 5 months ago said:
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. of grease was still to hot when making the roux?
chefjeb 2 years, 5 months ago said:
Roux and roux gravy takes practice, but is worth it. Roux is easy to burn and is a common mistake. If it burns, start over. You can't fix it. Use a wooden spoon to stir and scrape. Remember, you want the pan debris. But, if that debris has already burned. Stop and clean pan and start with fresh grease. It won't have the flavor, but it won't taste burned. They make those wooden things that look like scrapes with a handle. This is a roux spon. Flat two inch, or so bottom to scrape. Stir constantly, you can't stop. Have liquid ready and within arm's reach. When flour comes to desired temp, pour liquid in slowly. Switch to a wire whip. On a first try, have someone else add the liquid while you stir and scrape. Lower heat immediately. Use only a heavy bottom saucepot or skillet, thin will burn, Guaranteed. The darker the roux, the less thickening power, but more intense flavor. Go for it, It's worth the effort. Master roux and you're cooking, big time and have opened the doors to all kinds of possibilities. This same technique is used for chicken fried steak garvy, etc., Only go to white roux or ivory for this. ENJOY!
notyourmomma 2 years, 5 months ago said:
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.
bondc 2 years, 4 months ago said:
KFC? This is the real thing, like we ate at home.
dixiejet 2 years, 4 months ago said:
Jeb, this is the way my Momma used to make it when I was a kid but it's the first time I've ever seen it in a recipe that I could save !! Thanks SO MUCH for posting !!!!
gwennie 2 years, 2 months ago said:
We just ate something similar to this, but this is one of my families favorite foods. Glad that someone else enjoys its comforts.
kyhussy 2 years, 1 month ago said:
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!!
suzalleogram 2 years ago said:
Thanks for the tips on the roux!!!!
leslierose_64 1 year, 12 months ago said:
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!
helewes 1 year, 12 months ago 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 :>)
bigstmpr 1 year, 11 months ago 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
possumqueen 1 year, 11 months ago said:
I'm a fried chicken fanatic!!! Love this recipe.
jlophoenixrising 1 year, 10 months ago 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
jlophoenixrising 1 year, 10 months ago said:
Oh and the gravy....I learned the importance of a roux quick when I started cooking...best way to go!
knoxcop 1 year, 10 months ago 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--
grandmacooks 1 year, 8 months ago said:
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.
conner909 1 year, 8 months ago said:
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!
angelgirl94 1 year, 5 months ago said:
Fried chicken,mashed potatoes,and gravy were the ultimate comfort meal in my family. Thanks for the trip down memory lane. :)
sas 1 year, 4 months ago 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
daveysmandy 1 year, 4 months ago said:
I definetly have to try this!
cherim 1 year, 3 months ago said:
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.
sharyl4 1 year, 3 months ago said:
As others have said.....What I was raised on!!!!! Can't beat it!!! Thanks!!
hotti3bby 2 months, 3 weeks ago said:
Thanks for sharing the recipe has it for lunch today, 9/25/09!!!! :D