Gwen's Fried Chicken with Milk Gravy

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Great recipe but could have gone without the annoying girlfriend chitter-chatter. It was a little too much.

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This is the exact same recipe my mother [would now have been 96 but she passed away in 2007] used. She got it from her mother. The white gravy recipe is an exact match to a very old version of Better Homes & Gardens cookbook - 1930's edition. Needless to say, I will always maintain this is a classic! The same chicken procedure [without the gravy] was published by Saveur Magazine in either 2005 or 2006. It just shows how timeless the old ways of doing things are!

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Good ole Georgia fried chicken! The gravy is wonderful on homemade mashed potatoes and fluffy biscuits! Thanks Trisha!

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Loved this recipe for fried chicken. The amazing thing about the recipe is that is basic,simple, and easy to prepare. The cooking process was fun and my family truly enjoyed it. Keep up the good
work. Your recipes are great and easy to work with.

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Absolutely delicious.......gravy was the best!

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Very juicy and delicious !! My kids loved the crispy outside of the chicken. It was very little prep work for homemade fried chicken. I will make this again ! I did not make the gravy so I cant rate that.

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This fried chicken and gravy were so yummy. I used thighs and brined them overnight. I also made the gravy and I usually made brown gravy, but now I am the master of white gravy. I really enjoy cooking with Trisha, it's like being in the kitchen with my sister (if my sister cooked. I would recommend this recipe to everyone.

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I'm known to my family as a pretty good cook but I've struggled with fried chicken, to get it tasty, crispy & done. This recipe is so easy & it comes out perfectly. Wonderful!!!! Love your show.

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I made the fryed chicken and it was great. Thanks so much I always wanted to know how to make good southern fryed yard bird.

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I made this the other night, along with the mashed potatoes. I used thighs I brined them over night and fried the way the recipe was written. The skin was alittle on the dark side,but not burned. I think 12 mins on the first side would have been enough time,but it was the best fried chichen I have made, very moist and flavorful I added alittle cayene pepper to the flour for alittle heat. My husband ate 3 out of the 4 thighs! This is DEFINATLEY a keeper, thanks Trisha I love your show!