Grandma's Sunday Fried Chicken and Gravy



1 cup All-Purpose Flour

1 teaspoon salt

1/2 teaspoon pepper

3 to 3 1/2 pounds cut-up frying chicken

Pure Vegetable Oil, for frying

1-1/2 cups water



1/4 cup drippings from chicken

1/4 cup All-Purpose Flour

2 cups milk

Salt and pepper to taste


Combine 1 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper in re-sealable food storage bag; mix well. Add chicken, 1 or 2 pieces at a time; shake to coat.

Heat 1/2-inch oil in large skillet over medium heat to 350f. Add chicken; cover and fry 20 to 25 minutes or until golden brown and crisp, turning every 10 minutes.

Remove chicken from skillet; pour off drippings and reserve for gravy. Return chicken to skillet. Add water. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear. Make gravy while chicken is cooking.

4.combine 1/4 cup drippings from chicken and 1/4 cup flour in medium skillet; cook and stir over medium heat about 1 minute or until thickened. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 2 to 3 minutes, stirring constantly. Add salt and pepper to taste. Serve gravy with chicken



6 servings


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