Mmmmm....Both chicken and gravy were PERFECT! My brother often tells me how much he loved Mama’s Fried Chicken with Gravy. So the skin cooked fast and was REALLY brown almost too cooked. Over low heat, stir in 2 tablespoons of the reserved flour mixture. I’m not going to try and convince you that I can cook chicken as well as she did. You could also keep it warm in the oven for a short period of time. Good stuff! Reduce heat to low, and simmer for about 5 minutes. Percent Daily Values are based on a 2,000 calorie diet. Sign Up For Our FREE Newsletter:  Each week, I send out a short E-mail Newsletter to let you know about the newest recipes here on Taste of Southern. Allrecipes is part of the Meredith Food Group. Only changes - I didn't have poultry seasoning so I added some thyme and rosemary instead and I had to add a bit more flour mixture to get it to thicken up more. Posted by julietkitchen on July 29, 2020 July 30, 2020. Now, I know you’re saying that looks like a lot of grease, and you’d be right. Awesome and very very easy. Stir the pepper into the gravy, then taste it. Butter, flour, chicken broth (or pan drippings), plus some salt and pepper are whisked over low heat to make this smooth creamy chicken, turkey, or brown beef gravy. More on that later. Practically foolproof fried chicken (just make sure you watch the temperature of the oil!) Terry. The photos bring back a floodgate of memories. My mom got it every time. I always like to add salt and pepper directly to the chicken as opposed to mixing it into the flour. Then, you flip the chicken over, cover it and let it cook 8 more minutes. I let fried chicken intimidate me for way to long – so I took the bull by the horns chicken by the leg and fried it up!. Add it gradually and just keep stirring. This recipe is a quick and easy way to make gravy … Keep small children away from the stove at all times. (Try that while adding milk and stirring.) If you take anything away from this recipe though make it what I call the triple dunk technique: flour milk/egg and flour again. Add the reserved seasoning and cook, whisking constantly, until the gravy thickens. Be sure to save the back, giblets, and any other pieces to use in making stock later. It might just encourage some of our other readers to try it as well. Seasoned fried chicken is served with a rich gravy made from the pan drippings. PS I love gravy also. It fries up some great eggs. Some folks will place the chicken back in the skillet and let it simmer a bit with the gravy. It was to die for. They’re extremely handy in the kitchen. This is the Southern dish everyone loves, and it is very easy to prepare. Well my boyfriend stopped THREE times during dinner to tell me to make sure not to lose this recipe which in itself is amazing. OK, you’ve got a fairly warm mixture in the skillet. After the first dredging I dipped the chicken into buttermilk - I dont know if that made a difference or not. We’ll use the pan drippings and browned bits from frying the chicken to make some gravy to go on top. But, since she’s no longer with us, I’m deeply honored to have this skillet in my kitchen. Place the cover back on the skillet. Enjoy! This will only take a minute or two and the longer it cooks, the darker it gets. I don’t have it often anymore because of my diet that I have to live by, but I do occasionally have a “cheat” day. THANKS!!!! If you’ll be serving very soon, the chicken can just drain and cool a bit on the rack or paper. Takes some preparation, but is definitely worth it. Keywords: Fried Chicken with Gravy Recipe, made from scratch, pan gravy, country fried chicken, southern recipes, skillet chicken. I do know that you MUST have a very sharp knife to do it with. Alright then, Let’s Get Cooking! 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