Fried Chicken And Gravy
Crispy fried chicken cooked in butter with a savory gravy, perfect for comforting family dinners and gatherings, offering rich flavors and a satisfying crunch.
Ingredients
Instructions
- Cut the chicken into pieces, avoiding liver, neck, or back.
- Mix flour and salt together in a bowl. Roll the chicken pieces in the flour mixture until well coated.
- Melt the butter in a frying pan over medium heat. Add the coated chicken pieces to the pan.
- Fry the chicken until golden brown, turning to brown all sides.
- Once the chicken is thoroughly cooked, remove it from the pan. Leave all the chicken bits in the pan.
- Pour off any excessive butter, if necessary, and serve.
Tips & Substitutions
For a crispier coating, consider double-dipping the chicken in the flour mixture after the first round. You can add spices to the flour, such as paprika or garlic powder, for extra flavor. If you don’t have salted butter, unsalted can be used, just adjust the salt in the recipe accordingly. This fried chicken pairs beautifully with Chicken And Wild Rice Salad for a complete meal.
Serving Suggestions
Serve the fried chicken hot, drizzled with the leftover buttery bits for added flavor. Pair it with classic sides like coleslaw, mashed potatoes, or cornbread for a comforting meal. For a lighter option, consider serving it alongside a fresh garden salad or the Chicken And Wild Rice Salad for a delicious contrast.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the chicken in a preheated oven at 375°F for about 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Chicken And Gravy contains roughly 646 calories, with 5g protein, 20g carbohydrates, and 61g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 640mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole frying chicken?
Yes, you can use chicken breasts, but be aware that they may cook faster than dark meat. Adjust the cooking time accordingly to avoid drying them out. Make sure to check the internal temperature reaches 165°F for safe consumption.
What can I do with leftover frying oil?
After frying, allow the oil to cool and strain it to remove any food particles. You can reuse the oil for frying again, but limit its use to similar items to maintain flavor. Store the strained oil in a cool, dark place for up to a month.
How can I ensure my chicken is cooked through without burning it?
To avoid burning the outside while ensuring the chicken is cooked through, fry on medium heat and use a meat thermometer to check for doneness. The internal temperature should reach 165°F. Alternatively, you can finish cooking in the oven after frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).