Fried Chicken with Creamy Gravy

Fried Chicken with Creamy Gravy

489
Gina 0

"Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!"

Ingredients 55 m {{adjustedServings}} servings 507 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
  2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
  3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
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Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 489

  1. 654 Ratings

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Flaquita
11/4/2003

Wow! This is amazing. A lot of people complimented on how amazing the gravy was, but I thought the chicken took the prize. I substituted garlic salt for garlic powder and added onion salt and I doubled the spices. I felt 3 cups of oil was way too much, so I used 1 1/2 cups and it was fine; I just flipped the chicken pieces as it was cooking. I also doubled the gravy and served it over mashed potatoes. It was to die for.

KIMBELLINA57
11/18/2003

GINA, YOU HAVE GOT TO BE A COUNTRYSOUTHERN COOK! I KNOW A GOOD SOUTHERN RECIPE WHEN I TASTE IT :) FOR THOSE OF YOU WHO THINK THIS IS BLAND , TRY A SEASONED FLOUR SUCH AS KENTUCKY KERNEL. ANOTHER THING IS, I READ WHERE ONE REVIEWER THOUGHT THE RECIPE CALLED FOR TOO MUCH OIL TO COOK THE CHICKEN IN. I BELIEVE THAT THROUGH TRIAL AND ERROR YOU WILL FIND THAT IF YOU FOLLOW GINA'S RECIPE AND USE THE OIL CALLED FOR , YOU WILL GET THE ULTIMATE CRISPY FRIED CHICKEN THAT WILL STILL BE JUICY ON THE INSIDE.I WOULD LIKE TO ADD THAT I ENJOYED TRYING SOMEONE ELSES RECIPE AND HAVING IT TURN OUT SOOOO DELICIOUS!!! THANKS GINA!!

GINNYG
8/29/2002

YUMM! This is one of the best fried chicken recipes I have tried! The gravy was good, but I did add quite a bit of garlic salt, salt and pepper. The chicken was very moist. Great recipe!