Gwen's Fried Chicken with Milk Gravy

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This was the best fried chicken I have ever made, not that I have made that much. The lovely lady does most of the cooking! I think the brine has a lot to do with the moisture and flavor (I'll try a little hot sauce next time like frdavis. By the way moved from W.R. in "89" go DEMONS.

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I have never had very good luck with fried chicken. Either the crust was too hard, or it didn't have very much flavor. I used Trisha's recipe and added a tablespoon or two of hot sauce to the brine (as I remember my grandmother doing that. The chicken came out perfect - and I have made two more batches since the first with great results each time. The recipe for the gravy was spot on also. Thanks Trisha so much for sharing the correct way to make foolproof Southern Fried Chicken.

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First time making fried chicken..super easy recipe. I did substitute peanut oil for vegetable oil for the simple reason of family members with peanut allergy. The chicken wasn't bursting with over powering flavor and I think that is why my 4 children, and myself, loved it. I brined chicken for approx 3 1/2 hours and just used chicken legs. Recipe is a definite keeper in my house.

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While this recipe is very straightforward, it is a bit bland because it is missing some key elements. The brine will make your chicken taste even better if sugar is added to it. It makes the meat taste fresher and sweeter, not sweet. Also, when heating the drippings in the pan to make the gravy, grate in a couple of tablespoons of raw onion and let it cook for a minute or 2 until tender. Then add the flour. It will give your gravy much more flavor. When making milk gravy from chicken fried steak, I add a few splashes of worcestershire sauce to give the gravy added flavor.

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I had a whole chicken in the refrigerator Saturday I was going to cook that day. I ended up cutting it up and putting it in the brine. It was in the refrigerator over night and I fried it Sunday afternoon. I didn't follow the gravy recipe. I just made it like I usually do with chicken stock. The chicken was delicious; very moist and tender. We really enjoyed it. I think I may try the brine again on a whole chicken to roast.

Follow up: I did try the brine on a whole roasted chicken. The chicken was delicious but not any better than it had always been. I guess the brine did not have the same effect.

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I made this fried chicken 1/21/13, and it turned out perfectly. I was afraid it would burn so I watched it closely, but I didn't have any problem with my electric fryer. My fryer is large--so I had to use 4 cups of the peanut oil. I followed the rest of the instructions just as it was written. This is a winner in my book!

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Hi, just a northern girl with no experience frying anything but thought I would try your recipe as my daughter loves chicken. So I always do what your not supposed to do and that is to try a new recipe on company! I brined chicken for 4hrs then par-cooked the chicken to save time, the chicken was moist and delicious...may try rice crispie or corn flake coating next time. The white gravy sounded and tasted bland so I added some chicken bouillon and it was out of this world good. Thanks for inspiring me to try something new. Oh the company loved it all...phew!! :

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Tried the chicken, one piece only. Not good. Revised and used buttermilk with lots of hot sauce and marinated the chicked overnight. Made a dredge of eggs and buttermilk, then flour with lots of salt, pepper, garlic powder, and most importantly, cayanne pepper. Fried chicken and then made the gravy as follows (one could buy market fried chicken and take it from there. Made the gravy from the drippings from the original try, found that the gravy needed "HELP". Put in some cayanne pepper, some thyme, used some butter and added extra cream. Turned out really great

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I found the chicken to be lacking in flavor. I'm rather confused by all the glowing reviews. I followed the recipe exactly, including brining, which I thought would make a difference. The gravy was good tho.

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the whole meal was outstanding!!