Name: Fried Chicken With Pan Gravy
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon rubbed sage; 1/4 teaspoon pepper; 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; Oil for frying; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 1-1/3 cups 2% milk

Servings: 4 persons

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

1
In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
2
In a large skillet over medium-high heat, heat 1/4 in. 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.
3
Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fried Chicken With Pan Gravy

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