Fried Chicken(50 Years Old)
Golden, crispy fried chicken with tender meat and savory gravy, perfect for comforting family dinners and special occasions alike.
Ingredients
Instructions
- Skin the chicken if not already skinned.
- Heat vegetable oil or lard in an iron skillet until hot.
- Salt and flour the chicken pieces thoroughly.
- Place the chicken into the hot oil and cook over medium heat, turning often.
- Cook until the chicken is tender and golden brown, about 30 to 40 minutes.
- Remove the chicken and drain on paper towels.
- Pour out all but 1/2 cup of the oil and the crunchies from the skillet.
- Sprinkle 1/4 cup of flour into the drippings and stir as it browns.
- Slowly add 2 to 2 1/2 cups of milk, whisking constantly.
- Add salt and pepper to taste, if desired.
- Cook until the gravy thickens.
Tips & Substitutions
For a crispier coating, consider double-dipping the chicken in flour after the first round. If you're short on oil, you can substitute half with bacon grease for added flavor. Ensure the oil is hot enough before adding chicken to prevent sogginess. For a healthier option, try using air frying techniques similar to those found in Chicken And Vegetables (Diabetic - Low Calorie).
Serving Suggestions
Serve your fried chicken with classic sides like coleslaw, mashed potatoes, or cornbread for a comforting meal. A drizzle of the homemade gravy on top adds richness. This dish pairs beautifully with Cheesy Chicken, Broccoli And Rice for a satisfying feast. Don't forget some pickles on the side for a tangy contrast!
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F (190°C) for about 15-20 minutes to restore crispiness. Avoid microwaving, as it can make the chicken soggy. For best results, enjoy within the first couple of days.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Chicken(50 Years Old) contains roughly 12 calories, with 0g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 505mg per serving (22% 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 chicken?
Yes, you can use chicken breasts or any other parts. Just adjust the cooking time accordingly, as breasts cook faster than thighs and legs. Ensure they reach an internal temperature of 165°F (74°C) for safety.
What can I do if my chicken is not browning?
If your chicken isn't browning, it may be due to low oil temperature. Use a thermometer to ensure the oil is around 350°F (175°C) before adding the chicken. Also, avoid overcrowding the skillet, as this can lower the temperature.
How can I make the gravy thicker?
To thicken the gravy, continue to cook it over medium heat while whisking until it reaches your desired consistency. If it's too thin, you can mix a tablespoon of flour or cornstarch with water to create a slurry and add it gradually while stirring.
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).