Fried Chicken and Gravy

1. 1

   Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix.

2. 2

   Set aside 5 tablespoons of the flour mixture for later use.

3. 3

   Add the chicken to the resealable bag and shake until evenly coated.

4. 4

   Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.

5. 5

   Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat.

6. 6

   Drain the fried chicken on a paper-towel-lined plate.

7. 7

   Drain the oil from the frying pan, leaving behind the brown bits.

8. 8

   Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes.

9. 9

   Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.

10. 10

    Plate the chicken and pour some gravy over the top to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.