August 8, 2011

Pan-Fried Chicken with Gravy

Chicken On The Stove Top

Prep time:

15 minutes

Cooking time:

40 minutes

“If you do not have paprika, thyme and parsley on hand, there is no need to purchase them separately-use poultry seasoning instead. This blend includes all these spices plus a hint of sage.”

Ingredients

Serves 4

3 pounds chicken pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
2 teaspoons dried thyme
1 tablespoon dried parsley
1/2 teaspoon pepper
1 cup vegetable oil
2 cups milk

Directions

1
Combine chicken and buttermilk in a large bowl. Chill for about 10 minutes. Combine flour, salt, paprika, thyme, parsley and pepper in a large paper or resealable plastic bag.
2
Remove chicken from buttermilk. Place a few chicken pieces at a time in bag; shake to coat. Repeat with remaining chicken; reserve remaining flour mixture.
3
Heat oil to 375°F in a large skillet. Add chicken. Cook in batches, turning frequently, until browned and cooked through, about 15 minutes. Drain all but 1 tablespoon pan juices.
4
Drain chicken on paper towels. Add reserved flour to skillet. Cook, stirring, until flour is browned. Add milk. Cook, stirring, until thickened. Serve gravy with chicken.

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Cookin' xpress!

Ready-made gravy in a jar makes a quicker meal of this Southern favorite. Choose chicken-flavored gravy and omit the gravy preparation in step 4.

Great Pairings

Roasted Garlic Mashed Potatoes

Roast an extra garlic head and use the softened garlic as a spread instead of butter. Roasted garlic makes a great topping for hot slices of crusty French bread. It's a richly flavored treat that is nearly fat free.

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