FRIED CHICKEN WITH PAN GRAVY

Fried Chicken with Pan Gravy image

Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings (1-1/2 cups gravy).

Number Of Ingredients 11

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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
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

Steps:

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 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., 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.

Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.