Posted by: marthabernie | September 16, 2013

PAN FRIED CHICKEN WITH GRAVY

If you are going to go to the trouble of frying chicken, I say do it right!  Here is a great recipe which also includes the gravy recipe at the end!

PAN FRIED CHICKEN WITH GRAVY

3 pounds chicken pieces

1 cup buttermilk

1 cup flour

1 teaspoon salt

1 teaspoon paprika

2 teaspoons dried thyme

1 tablespoon dried parsley

1/2 teaspoon black pepper

1 cup vegetable oil

2 cups milk

Combine chicken and buttermilk in a large bowl.  Chill for about 10 minutes.  Combine flour, salt, paprika, thyme, parsley and pepper in a large paper or re-sealable plastic bag.  Remove chicken from buttermilk; place a few chicken pieces at a time in bag; shake to coat.  Repeat with remaining chicken; reserve remaining flour.

Heat oil to 375 degrees F in a large skillet.  Add chicken.  Cook in batches, turning frequently, until browned and cooked through, about 15 minutes.  Drain all but one tablespoon pan juices.  Drain chicken on paper towels, add reserved flour mixture to skillet, cook, stirring, until flour is browned.  Add milk, cook, stirring, until thickened.  Serve gravy with chicken (and mashed potatoes!).


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