An old-fashioned Southern fried chicken recipe with cream gravy.
oil or shortening
4 boneless chicken breasts
2 cups flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 cup milk
1 cup water
Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep.
Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370 F). Put the largest pieces in first, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5 minutes. Remove top and turn chicken pieces when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 to 35 minutes in all will be required for cooking chicken if it is not too large. Try to turn the chicken only the one time.
The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken, and watch carefully.
To make cream gravy:
Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.
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