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Ingredients
- Gravy:
- 1 cup flour
- 3/4 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon rubbed sage
- 1 broiler/fryer chicken (3 1/2 to 4 pounds), cut up
- oil for frying
- 2 tablespoons flour
- 1/8 teaspoon salt
- 1 1/3 cups milk
Details
Servings 6
Preparation
Step 1
In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium-high heat, heat 1/4 inch of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear; turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.
Pour off excess fat from skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
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