Mom’s Fried Chicken and Gravy
Recreated from memory to preserve a family legacy that was never written down, each piece of chicken is locked in a seasoned coating and sizzled to a deep bronze in a traditional cast iron fryer. The flavor journey concludes with a velvet-smooth "liquid gold" gravy, crafted from the rich pan drippings and herb-flecked aromatics to deliver a timeless, home-cooked tribute to Momโs kitchen.
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Ingredients
Liquid Gold Chicken Gravy
Instructions
Fry the Chicken
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Combine flour, seasoned salt, garlic salt, Mrs. Dash, paprika and pepper in a large Ziploc bag.
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Place chicken pieces into the bag and shake until thoroughly coated. Set aside the Ziploc bag with the remaining seasoned flour for the gravy.
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Heat oil in the antique BSR chicken fryer over medium-high heat.
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Place the thicker breast pieces into the hot oil first, skin side down.
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Add thighs several minutes later, followed by the legs and wings.
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Fry until the coating is deep golden brown and the internal temperature reaches 165ยฐF.
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Remove chicken and place on a wire rack to drain.
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Reserve the pan drippings and fond in the fryer for the gravy.
Make Gravy
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Leave 1/4 cup of the reserved chicken drippings and fond in the BSR fryer over medium heat.
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Whisk in the reserved seasoned flour to create a roux and cook for 2 minutes.
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Slowly whisk in the unsalted chicken stock until smooth.
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Simmer until thickened.
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Whisk in heavy cream and coarse black pepper.
Note
Keep the chicken slightly moving during the fry to prevent over-browning from pan contact.
Use unsalted chicken stock for the gravy to control salt levels from the seasoned flour.
If the resulting gravy is too thick, stir in a couple of Tbsp of chicken stock until you get the final thickness you like
