Southern Fried Chicken with Cream Gravy

Time

Prep 25 min · Cook 30 min · 55 min total

Difficulty

medium

1. 1

   Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.

2. 2

   Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.

3. 3

   Pour enough oil into a large skillet to make a depth of 1". Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).

4. 4

   If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.

5. 5

   (Stand back, so you don't get splattered). Add chicken, skin side down. When underside of chicken starts to brown, lower heat and partially cover skillet with lid.

6. 6

   Turn chicken pieces after 15 minutes. Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.

7. 7

   Drain on paper toweling, keep warm. Serve with Cream Gravy, if you wish. For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.

8. 8

   Stir in 2 tablespoons flour; heat until light brown. Remove from heat; gradually stir in 1 cup light cream.

9. 9

   Return to heat; cook, stirring constantly, until thickened and bubbly. If too thick, add more cream.

10. 10

    Taste; add salt and pepper as needed. Makes about 1-1/4 cups.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.