Fried Chicken and Gravy

Total Time:
40 min
10 min
30 min

5 servings

  • 1 pound self-rising flour
  • 1 tablespoon pepper
  • 1 tablespoon garlic salt
  • 1 tablespoon salt
  • 5 pieces bone-in chicken
  • Vegetable oil, for frying
  • 1 small yellow onion, chopped
  • Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated.

  • Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.

  • Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate.

  • Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.

  • Plate the chicken and pour some gravy over the top to serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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