Fried Chicken with Country Cream Gravy

March 21st, 2011

Preheat oven to 375.

Put flour with salt, pepper, onion powder, garlic powder and paprika in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.

Turn chicken pieces in one half cup cream in a bowl, then add chicken to flour mixture and seal bag (discard creme). Shake to coat and let stand in bag while oil heats.

Heat oil in skillet over moderately high heat until it registers 360°F on thermometer. Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more. Transfer to a baking pan with a rack to keep the grease off the chicken, bake in the oven at 375 degrees for 20 minutes while making the gravy.

Pour off and discard all but 1 tablespoon fat from skillet, keeping all of the bits and scraps from the chicken in the pan, then stir 1-2 tablespoons of the seasoned flour mix into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 3/4 cup cream and cook, scraping up brown bits, whisking until the consistency you want. Season with salt and pepper and spoon over chicken or mashed potatoes.

 

Fried Chicken with Country Cream Gravy- GFCFSF

Fried Chicken with Country Cream Gravy- GFCFSF - Gravy

Fried Chicken with Country Cream Gravy- GFCFSF - Whisking Gravy

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