Best Southern Fried Chicken With Peppered Pan Gravy Recipes

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SOUTHERN FRIED CHICKEN WITH PEPPERED PAN GRAVY



Southern Fried Chicken With Peppered Pan Gravy image

Fried chicken with pan gravy--nothing could be finer. Serve with Southern green beans, corn on the cob and sweat tea and you are in comfort heaven!

Provided by Shabby Sign Shoppe

Categories     Chicken Breast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs boneless skinless chicken breasts (cut into large chunks or at least fileted one time)
2 large eggs
2 cups skim milk
4 cups flour
5 tablespoons black pepper
4 cups Crisco shortening, melted
1/4 cup salt
2 teaspoons accent flavor enhancer

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.

Nutrition Facts : Calories 1916.1, Fat 143.3, SaturatedFat 36, Cholesterol 247.7, Sodium 4988, Carbohydrate 71.7, Fiber 3.7, Sugar 0.4, Protein 84.4

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

SOUTHERN FRIED CHICKEN WITH MILK GRAVY



Southern Fried Chicken with Milk Gravy image

Make and share this Southern Fried Chicken with Milk Gravy recipe from Food.com.

Provided by Nimz_

Categories     Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 eggs
2 tablespoons milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler-fryer chickens, cut up (3-3 1/2 lbs each)
1 cup shortening
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper, to taste
1 cup milk
1 cup water
1/8 teaspoon browning sauce (optional)
fresh oregano (optional)

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 W/CREAM GRAVY



Southern Fried Chicken W/Cream Gravy image

This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.

Provided by keen5

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up into separate pieces (about 3 lbs.)
1 cup all-purpose flour
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup light cream or 1/2 cup half-and-half
vegetable oil
2 tablespoons reserved fat, from skillet
2 tablespoons flour
1 cup light cream
salt and pepper

Steps:

  • Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
  • Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
  • Pour enough oil into a large skillet to make a depth of 1".
  • Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
  • If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
  • (Stand back, so you don't get splattered).
  • Add chicken, skin side down.
  • When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
  • Turn chicken pieces after 15 minutes.
  • Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
  • Drain on paper toweling, keep warm.
  • Serve with Cream Gravy, if you wish.
  • For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
  • Stir in 2 tablespoons flour; heat until light brown.
  • Remove from heat; gradually stir in 1 cup light cream.
  • Return to heat; cook, stirring constantly, until thickened and bubbly.
  • If too thick, add more cream.
  • Taste; add salt and pepper as needed.
  • Makes about 1-1/4 cups.

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