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. It has not been tested for home use.
Recipe courtesy of Weaver D's Delicious Fine Food, Athens, GA
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