Southern-Style Fried Chicken Recipe

This Southern-Style Fried Chicken Recipe with creamy gravy is a quintessential comfort food.
Edited By Emily Chappell
October 2013
Add to My MSN

This Fried Chicken Recipe is comfort food at its best! And this crispy, Southern-style chicken, complete with creamy gravy, doesn’t disappoint.
Photo Courtesy Oxmoor House
Slideshow


Content Tools

Related Content

Curious Comfort

A paragraph or two on what different people consider comfort foods.

Cornbread Memories

Simple pleasures help soothe the complicated pressures of life.

Naming Our Chickens

To name or not to name your chickens?

Safe Free Ranging Using Chunnels

Simple to put together, chicken tunnels make for safe free ranging.

Gooseberry Patch Keepsake Cookbook (Oxmoor House, 2010) is an essential piece of the family kitchen. With dozens of comfort food recipes, this Southern-style collection is sure to become a treasured family heirloom. Excerpted from “Company’s Coming,” this fried chicken recipe is sure to please any crowd.

Buy this book from our store: Gooseberry Patch Keepsake Kitchen.

Other Recipes From Gooseberry Patch Keepsake Kitchen: 
Shepherd’s Pie Recipe
White Chili Recipe
Peanut Butter Cake Recipe

Southern-Style Fried Chicken Recipe

This Fried Chicken Recipe is comfort food at its best! And this crispy, Southern-style chicken, complete with creamy gravy, doesn’t disappoint.

2 1⁄2- to 3-pound broiler-fryer, cut up, or 2 1⁄2 pounds assorted chicken pieces
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 1⁄2 cups all-purpose flour
1 teaspoon cayenne pepper
1 egg, lightly beaten
1⁄3 cup milk
Oil
Cream Gravy

Season chicken with salt and black pepper. Combine flour and cayenne pepper; set aside.

Combine egg and milk; dip chicken in egg mixture and dredge in flour mixture, coating chicken well.

Pour oil to a depth of one inch in a heavy 10" to 12" skillet; heat oil to 350 degrees.

Fry chicken in hot oil over medium heat 15 to 20 minutes or until golden, turning occasionally. Remove small pieces earlier, if necessary, to prevent overbrowning.

Drain chicken on paper towels, reserving 1⁄4 cup drippings in skillet for Cream Gravy. Serve with gravy.
Serves 4.

Creamy Gravy

1⁄4 cup reserved pan drippings
1⁄4 cup all-purpose flour
2 1⁄2 to 3 cup hot milk
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon cayenne pepper 

Heat pan drippings in skillet over medium heat. Add flour, stirring until browned.

Gradually add hot milk; cook, stirring constantly, until thick and bubbly.

Add salt, black pepper and cayenne pepper. Serve hot.
Makes 2 3⁄4 cups.

This excerpt has been reprinted with permission fromedited by Emily Chappell and published by Oxmoor House, 2010 Buy this book from our store: Gooseberry Patch Keepsake Kitchen







Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!