General Gilbert's California Fried Chicken with Pan Gravy

Total Time:
50 min
10 min
40 min

4 to 6 servings

  • Fried Chicken:
  • 2 cups all-purpose flour
  • 5 tablespoons seafood seasoning, such as Old Bay
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • Two 4- to 5-pound fryer chickens, cut into pieces, rinsed and patted dry
  • Vegetable oil, for frying
  • Pan Gravy:
  • 2 tablespoons all-purpose flour
  • 2 cups warm milk
  • Kosher salt and freshly cracked black pepper
Watch how to make this recipe.
  • For the fried chicken: Preheat the oven to its lowest temperature setting.

  • Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.

  • Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch. Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding. Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more. Drain the chicken on paper towels. Keep warm in the oven while you finish frying the rest of the chicken.

  • For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper and serve with the fried chicken.

Note: This recipe differs from what was originally broadcast.

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