Beer makes batters better, meat more tender, and sauces more flavorful.
Fried Chicken With White Pan Gravy
- add review
- #56719
This delicious fried chicken recipe is perfect for a family dinner or Sunday supper. The gravy is made with the drippings from the chicken and is ideal for spooning over biscuits or waffles.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds broiler-fryer chicken, cut into serving pieces
1 cup buttermilk
2 cups shortening
1 1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 cup all-purpose flour
1/2 teaspoon dried thyme
White Gravy
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/3 cup milk
directions
Place the chicken in a covered container with the buttermilk, turning to coat it well in the buttermilk. Cover the container and refrigerate for 2-8 hours.
Preheat the oven to 200 degrees F. Heat the shortening to 350 degrees F in a deep skillet over medium heat.
Remove the chicken from the buttermilk and set the chicken pieces on a plate or rimmed baking sheet. Season the chicken with half of the salt and half of the pepper.
Combine the remaining salt and pepper with the flour and thyme in a large zip-top plastic bag. Mix well.
Add the chicken pieces, a few at a time, seal the bag and shake to coat the chicken in the seasoned flour mixture.
Shake off any excess flour and add the chicken to the skillet, in batches as needed so as not to crowd the chicken.
Cover the skillet and cook the chicken for 8 minutes. Turn the chicken pieces over, cover the skillet, and cook for 8 minutes. Remove the cover and cook the chicken for 15-20 minutes or until cooked through and the coating is golden brown.
Remove the chicken from the skillet and place on a rimmed baking sheet. Place the baking sheet in the oven to keep the chicken warm. If cooking in batches, repeat the process with the remaining chicken.
For the gravy, drain off all but 3 tablespoons of the drippings from the skillet. Whisk the flour, salt, and pepper into the drippings over medium heat. Stir until smooth. While stirring, slowly add the milk, mixing until smooth. Continue cooking, whisking constantly, until the gravy thickens.
Serve the fried chicken with the gravy and biscuits or waffles.
recipe tips
For extra crispy chicken, double dip the chicken pieces in the seasoned flour mixture before frying.
Don't overcrowd the skillet when frying the chicken to help with even browning and cooking.
Add a pinch of cayenne pepper to the seasoned flour mixture for a bit of heat.
To reheat leftover fried chicken, place it on a baking sheet in a 350 degrees F oven for 10-15 minutes.
Try different spices in the seasoned flour mixture, such as paprika or garlic powder.
common recipe questions
What is the purpose of soaking the chicken in buttermilk?
Soaking the chicken in buttermilk helps to tenderize the meat and adds flavor to the chicken.
Can I use a different type of milk instead of buttermilk?
You can use regular milk or a milk alternative like almond milk, but buttermilk provides the best flavor and tenderizing effect.
What should I do if I don't have a deep skillet for frying?
You can use a deep fryer or a large, heavy-bottomed pot for frying the chicken pieces.
How can I tell if the oil is at 350 degrees F?
You can use a kitchen thermometer or drop a small piece of bread into the oil. If it browns in 60 seconds, the oil is ready.
Can I use a different type of herb in the seasoned flour mixture?
You can experiment with different herbs like rosemary or oregano.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165 degrees F and the coating is golden brown and crispy.
tools needed
Meat Thermometer: To make sure the chicken reaches the internal temperature of 165 degrees F for safe consumption. Don't play chicken with your health!
Covered Container: For marinating the chicken in buttermilk. The acid in the buttermilk helps tenderize the chicken, making it juicy and flavorful.
Zip-Top Plastic Bag: Perfect for coating the chicken in the seasoned flour mixture.
Rimmed Baking Sheet: To hold the chicken pieces after dredging in flour and for keeping them warm in the oven.
Whisk: For combining the flour, salt, and pepper into the drippings for the white gravy.
Large Skillet: For frying the chicken pieces in batches until they are crispy and cooked through.
what goes with it?
Garlic Mashed Potatoes: because who doesn't love a heaping scoop of pillowy potatoes alongside their crispy fried chicken?
Cheesy Cornbread: the rich, cheesy goodness of cornbread is the perfect sidekick to fried chicken. Plus, the crumbly texture is great for sopping up that delicious pan gravy.
Buttermilk Biscuits: keep it classic with a side of fluffy buttermilk biscuits.
Waffles: You can recreate this savory-sweet combo at home. The crispy chicken and warm gravy paired with fluffy waffles is a match made in heaven.
nutrition data
585 calories, 33 grams fat, 27 grams carbohydrates, 42 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments