MY SOUTHERN FRIED CHICKEN & GRAVY

My Southern Fried Chicken & Gravy image

Southern style with cream gravy. Very old recipe. (**while this recipe serves 6, you can make it for 2 or 4, using less chicken, flour and cream - and possibly only one frying pan.)

Provided by ali Bresnahan

Categories Chicken

Time 1h10m

Number Of Ingredients 7

Ingredients

3-4 lb chicken (or less), cut up
2-3 c half & half or light cream
1-2 c flour, sifted
2 1/2 tsp salt
1 tsp pepper
vegetable oil for frying
1 Tbsp flour (for gravy)

Steps:

1. Wash chicken pieces; pat dry. Place in a dish in a single layer; then pour 1 cup of the cream over top; chill at least 20 minutes. **NOTE: the dish or pan should be large enough that you can place chicken pieces in a single layer, and deep enough that they can soak in the cream.
2. Remove chicken from fridge and shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 tsp. salt, and 1/2 tsp. pepper in a paper bag to coat well. THEN: Dip each again in remaining cream in dish; shake again in flour mixture. (**Double coating gives chicken its thick crisp crust.)
3. Pour enough oil into each of two large frying pans to make a depth of an inch or so, and heat. (**NOTE** - if using less chicken, obviously you don't need 2 frying pans.) Carefully add chicken pieces, skin side down, to hot oil. Lower heat to medium.
4. Brown slowly (turn heat up or down if you need to - you want the chicken really brown but not burned of course), turning once; then turn heat down, cover and continue cooking 30 minutes, or until crisp and tender. Remove to a heated serving platter; keep warm while making gravy.
5. Pour all drippings from frying pan(s) into a small bowl; measure 2 Tbsp. and return to one pan. GRAVY: Stir in 1 Tbsp. of flour, remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring constantly, until bubbly. Stir in remaining cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute. Serve separately.
6. Serve chicken and gravy with mashed taters and biscuits. and ENJOY!!
7. **NOTE** tonight i made this dish for two people, using 2 large chicken breasts, each cut in thirds; and only one cup of cream. (I also made Cranberry Biscuits.)