Growing up in the South, fried chicken is a must. But until recently, I never knew how to make it myself. I try not to eat too many fried foods, but I couldn’t pass this up. Justin’s grandma makes her own fried chicken recipe, and it is super simple, but delicious! When she made it for us a couple months ago, I was amazed at how easy it can be to make fried chicken like this. I’m sure this is one of those foods that has a hundred ways to make it, too. So this recipe is a family recipe, that I’ve gotten permission to share. When she makes the chicken, she also uses the leftover oil to make a gravy, so I’ve included that in this recipe. We made it for dinner earlier this week, and both the boys actually ate it! I typically think of comfort foods when I think of fried chicken, so we made it with some mashed potatoes and biscuits…. all things that you can slather with the gravy sauce!! We made this with a split chicken breast because we usually prefer the white meat on the chicken. The recipe could be made with any part of the chicken, just note that the cooking times may vary depending on the size of the piece of chicken.
This recipe was made in collaboration with https://thebudgetallergykitchen.wordpress.com/ who is making an allergy-friendly version of this recipe that can be found here: https://thebudgetallergykitchen.wordpress.com/2017/01/26/southern-fried-style-chicken-gluten-dairy-and-soya-free/
- 1 split chicken breast
- Salt & Pepper to taste
- 1 cup flour
- 2 cups oil depending on size of pan and chicken
- 3-4 tbsp flour
- 2-3 cups milk
Pour enough oil in a deep-sided pan to cover about 1/3 of the pan and set to medium heat
Salt and Pepper the chicken
Coat chicken in flour
Place chicken in pan and cook, covered, about 15-20 minutes, until golden brown on bottom
Flip chicken and cook, covered, another 15-20 minutes or until chicken is cooked through
Remove chicken from pan and set aside
Pour almost all of the remaining oil out, leaving just a small amount in the bottom of the pan
Add flour and stir until combined and pasty
Add milk, 1 cup at a time, and whisk until all the lumps are gone
Continue adding milk until gravy is to desired consistency, gravy will thicken as it cools
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