Mom’s Fried Chicken and Gravy

Prep Time 20 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 50 mins

Difficulty: Intermediate

Servings: 8

Best Season: Suitable throughout the year

Description

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 Mom’s kitchen.

Ingredients

3 lb chicken EA, broken down into 8 pieces
2 cup all-purpose flour
2 tsp Lawry’s Seasoned Salt
1 tsp Lawry’s Garlic Salt
1 tsp Mrs. Dash Original
1/4 tsp paprika
1/2 tsp coarse black pepper
vegetable oil (enough for 1/1/2 to 2" up the side of a deep sided pan)

Liquid Gold Chicken Gravy

1/4 cup chicken drippings, reserved from fryer
1/4 cup reserved seasoned flour, from the chicken bag
2 cup unsalted chicken stock
2 Tbsp heavy cream
1/2 tsp coarse black pepper
Smoked Gouda Mashers (see recipe)

Instructions

Fry the Chicken

1
Combine flour, seasoned salt, garlic salt, Mrs. Dash, paprika and pepper in a large Ziploc bag.
2
Place chicken pieces into the bag and shake until thoroughly coated. Set aside the Ziploc bag with the remaining seasoned flour for the gravy.
3
Heat oil in the antique BSR chicken fryer over medium-high heat.
4
Place the thicker breast pieces into the hot oil first, skin side down.
5
Add thighs several minutes later, followed by the legs and wings.
6
Fry until the coating is deep golden brown and the internal temperature reaches 165°F.
7
Remove chicken and place on a wire rack to drain.
8
Reserve the pan drippings and fond in the fryer for the gravy.

Make Gravy

9
Leave 1/4 cup of the reserved chicken drippings and fond in the BSR fryer over medium heat.
10
Whisk in the reserved seasoned flour to create a roux and cook for 2 minutes.
11
Slowly whisk in the unsalted chicken stock until smooth.
12
Simmer until thickened.
13
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

Read it online: https://brinnerbites.com/recipe/moms-fried-chicken-and-gravy/