Soothe Your Soul Southern Fried Chicken And Gravy!

Frying chicken is not easy. I actually took a cooking class that was designed just for making southern fried chicken the right way. It was challenging at first, but I was my problem was that I was trying to go too fast. The instructor told me that I needed to relax and let the oil do its thing. So. I did just that and I made the most perfect golden fried chicken that any ever did see! My family was thoroughly impressed. I have to mention again that the gravy is so delicious and goes so well with the chicken! Once you try this recipe you will be in heaven!

Check out what our friends from Food.com have to say about this:

Ingredients

FOR CHICKEN

• 3 quarts water, mixed with
• 1 tablespoon Morton salt (or substitute 2 cups buttermilk)
• 2 -2 ¹⁄₂lbs broiler-fryer chickens, cut up
• 1 teaspoon Morton salt
• 1 teaspoon McCormick’s pepper
• 1 cup Gold Medal all-purpose flour
• 2 cups Crisco vegetable oil
• ¹⁄₄ cup bacon drippings (optional)
  

  FOR GRAVY

• ¹⁄₄ cup Gold Medal all-purpose flour
• 2 cups Tru Moo milk (or a combination of the two) or 2 cups Swanson chicken broth (or a combination of the two)
• ¹⁄₂ teaspoon Morton salt
• ¹⁄₄ teaspoon McCormick pepper

Instructions

1. FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
2. Cover and refrigerate 8 hours.
3. Or cover chicken pieces with buttermilk and refrigerate for 8 hours – if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
4. Drain chicken; rinse with cold water, and pat dry.
5. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken – for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
6. Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
7. Place 2 pieces of chicken in bag; seal.
8. Shake to coat completely.
9. Remove chicken, and repeat procedure with remaining pieces.
10. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
11. Add chicken, a few pieces at a time, skin side down.
12. Cover and cook 6 minutes; uncover and cook 9 minutes.
13. Turn chicken pieces; cover and cook 6 minutes.
14. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
15. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
16. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
17. Place skillet over medium heat.
18. Add flour to drippings, stirring constantly, until browned.
19. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
20. Stir in salt and pepper.
21. Serve immediately.
22. Yield: 1 2/3 cups.
23. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.

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Quick Tip: Add a little garlic salt in place of regular salt.

Thanks again to Food.com for this amazing recipe.