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Fried Chicken and White Gravy Recipe

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This recipe for Fried Chicken and White Gravy, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Little Howard
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken pieces (with bone & skin)
Plain flour
Salt & pepper
Canola or vegetable oil

White Gravy:
2-3 Tbsp. flour
2-3 cups milk
Pan drippings

Directions:
Directions:
Wash chicken well and drain in colander. Heat oil in Dutch oven or deep frying pan with lid. Heat until drops of water skip across the surface.
Put flour in large plastic zip-lock bag, add salt & pepper. Add chicken 4 or 5 pieces at a time and shake until coated. Shake off excess and slowly add to hot oil. Cover and cook until browned on both sides, turning as needed. Heat should be med high. Remove when done and drain in brown grocery bag lined with paper towels. Sprinkle with salt.

Amount of chicken determined by number of people eating.


To make White Gravy:
After chicken in done, drain oil from pan leaving the brown dripping in the bottom. Return to low heat and add mixture of flour & milk, while stirring and scraping the drippings off the bottom of the pan. Cook until thick & bubbly. Add more milk if needed.

Serve with mashed potatoes

Number Of Servings:
Number Of Servings:
according to crowd
Personal Notes:
Personal Notes:
This is from Little Grandmother (Lillie B LIttle), mother of Barbara Howard and Mary Ann Kelly.
This takes practice so don't give up trying. Shake flour and milk mixture to dissolve flour before adding to hot drippings.

 

 

 

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