Southern-Style Fried Chicken Recipe

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Cover Courtesy Oxmoor House
“Gooseberry Patch Keepsake Cookbook” offers dozens of Southern-style comfort food recipes that are sure to become treasured family traditions for years to come.

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
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