Best Mean Chefs Southern Fried Chicken And Gravy Recipes

FAVORITE FRIED CHICKEN GRAVY

Steps:

• Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
• In a small bowl, combine the leftover flour and broth or water. Mix until smooth. Crumble the bullion cube and add this to the water/flour mixture. Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.

SOUTHERN FRIED CHICKEN WITH MILK GRAVY

Steps:

• In a medium bowl beat milk and eggs.
• In another bowl, combine seasonings and flour.
• Dip chicken pieces in egg mixture and then in flour mixture.
• Melt shortening in 12" iron skillet.
• Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
• Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
• Cook and stir over medium heat for 5 minutes or until browned.
• Combine milk and water; add to skillet.
• Bring to a boil.
• Boil and stir for 2-3 minutes.
• Add browning sauce if desired.
• Serve gravy with chicken and garnish with oregano.

SOUTHERN FRIED CHICKEN WITH PEPPERED PAN GRAVY

Steps:

• Remove chicken from fridge 1/2 hour to coax to room temperature.
• Beat eggs with milk in large shallow dish.
• Mix flour, pepper, salt and accent in another shallow dish.
• Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
• Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
• Repeat process one time.
• Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
• Place chicken in hot fat, do not overcrowd.
• Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
• Drain chicken on a stack of paper towels.
• Chicken may be kept warm in a 250 degree oven on a baking pan.
• For the Peppered Gravy:.
• Empty fat from pan, but leave the browned flour in the pan.
• Heat the pan over low heat until the browned flour begins to simmer.
• Stir in 4 Tablespoons flour.
• Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
• Pour in 3 cups hot milk (heat in microwave 5 minutes).
• Add salt and pepper to taste (you can't add too much pepper to this!).
• Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
• Season to taste, making sure there really is enough pepper.
• Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
• Serve with green beans, corn on the cob and sweet tea.