My Fried Chicken

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Fried Chicken !

I use a plastic bag to mix my flour. I never measure . . . just go by looks and feel. - Donna Schumacher

  • flour
  • salt
  • pepper
  • onion powder
  • granulated garlic
  • parsley
  • paprika
  • ground sage or poultry seasonings

Mix all the above, then dip each piece of chicken and let set for about 20 minutes or so.

I use an old-fashioned iron skillet and put quite a bit of oil in it. When ready, re-dip chicken in the flour mixture and put in oil, skin side down. Cover and cook without turning for about 15 minutes or until nice and brown. This is cooked on medium-low heat. Turn chicken to do other side for another 15 minutes. Remove the cover and let chicken get crispy.

Remove chicken when you think it is done.

Drain off some of the grease from the pan to make your gravy. Add some flour and brown a little. Then add salt and pepper. (Mix 1 can of milk with 1 cup water) and add this to make the gravy as thick as you want.

A special note from the Chef Chef's note: Canned milk makes really creamy gravy.

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Sample Variations #1[edit]