Fried Chicken with Cream Gravy


We all grew up with fried chicken, the smell, crunch, the bite, the flavor of good ole’ down home fried chicken done right! Fried chicken is one of the most popular comfort food that goes well with any dish, rather it is spaghetti, salad, garlic mashed potatoes, cole slaw or just by itself with a with some bread and a bottle of sauce! If anything, we can all agree that KFC or Popeyes got nothing on your grandma fried chicken!

Before we get started, let’s discuss some rules before getting down & dirty! Rules of cooking fried chicken are put in place for safety and most importantly, no one likes a burnt fried chicken!

Rules for frying chicken:

Cut up the chicken yourself. Precut chickens lose many flavors and moistness.
Buy small chickens. Larger ones just do not have the flavor of the smaller.
After cutting the chickens, be sure to remove the outer skin. They fry crisper when skin is removed.
Always place dark meat in the center of skillet because it takes a little longer to cook.
Never salt and pepper chicken before frying, but generously season immediately after removing from skillet.
Chicken should be allowed to drain on paper towels at least 1 minute before being placed on a serving platter.


Chicken pieces
Cooking oil

In medium size bowl combine 1 egg and 1 tablespoon water per chicken. Place pieces of chicken in egg mixture to sit while you are heating skillet. Use just enough oil (always cooking oil) so that when chicken is put in the skillet, oil does not come up over halfway on the pieces. Make particular oil is scorching before frying. (A good test is to drop a little of the egg mixture into the skillet to see if it sizzles.)

Put a generous amount of flour into a brown paper bag. Place chicken pieces in a sack and shake vigorously. (hold top securely or you’ll have a mess!) Starting with dark pieces, put them in the middle of the skillet. Then put the rest of the chicken to the outside. Allow pieces to brown at least 1 minute, then turn and cook on the other side. (Use tongs to turn, do not pierce with fork.) Place lid on skillet and reduce heat to medium. Let chicken cook 10 minutes on one side; turn and cook 10 minutes more. Remove cover and turn the heat on high again. Cook 1 more minute. Remove chicken and drain.

Ingredients for Cream Gravy

2 tablespoons oil from fried chicken
4 tablespoons butter
5 tablespoons flour
Salt & pepper
1 ½ cups milk
½ cup heavy cream
Red Pepper (optional)


Pour off all but 2 tablespoons of oil from the chicken, keeping the crispy brown bits in the skillet. Add butter and stir over medium-high heat. Add about 5 tablespoons of flour. (This varies, depending on how thick or thin you prefer your gravy). Stir and reduce heat. Continue to stir at least 3 minutes. Add salt and pepper. Pour in milk and cream. Reduce heat again and let gravy bubble 2-3 minutes. Add remaining 2 tablespoons butter and a generous amount of paprika. Stir well and remove from heat.
If sauce is too thick, add more milk and cream; if too thin, put flour in a glass with a small amount of milk and stir vigorously before adding to gravy and cook, stirring for 5 minutes. (this avoids lumps.) Sprinkle red pepper over gravy if desired.