Get ready to experience the most mouthwatering, crispy-on-the-outside, juicy-on-the-inside fried chicken that will transport you straight to comfort food heaven! This classic American dish is not just a meal; it's a culinary experience that combines perfectly seasoned, golden-brown chicken with a rich, creamy gravy that will have your family and friends begging for seconds. Whether you're a cooking novice or a kitchen pro, this recipe is about to become your new go-to comfort food that promises to deliver restaurant-quality results right in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken pieces (legs or thighs)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup chicken broth
- 2 tablespoons butter
- Vegetable oil for frying
Instructions
- Begin by preparing your ingredients. Gather 4 chicken pieces (legs or thighs), 1 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 cup of chicken broth, 2 tablespoons of butter, and vegetable oil for frying.
- In a large mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder. Whisk these dry ingredients together until they are well mixed.
- Pat the chicken pieces dry with paper towels to remove excess moisture. This will help the coating stick better during frying.
- Coat each chicken piece in the seasoned flour mixture, making sure to cover all sides thoroughly. Shake off any excess flour and set the coated chicken aside on a plate.
- In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan by about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles immediately, the oil is ready.
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on one side until it turns golden brown.
- Using tongs, carefully flip the chicken pieces and continue to fry for an additional 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
- Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
- To make the gravy, carefully pour out most of the frying oil from the skillet, leaving about 2 tablespoons in the pan. Add the 2 tablespoons of butter to the skillet and melt it over medium heat.
- Once the butter is melted, whisk in the remaining flour from the coating mixture (about 2 tablespoons) to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color.
- Slowly pour in the chicken broth while continuously whisking to prevent lumps from forming. Bring the mixture to a simmer and cook for about 3-5 minutes, or until the gravy thickens to your desired consistency.
- Season the gravy with salt and pepper to taste. If desired, you can also add a pinch of garlic powder or onion powder for extra flavor.
- Serve the fried chicken hot, drizzled with the homemade gravy. Enjoy your delicious American-style fried chicken and gravy!
Tips
- Pat the chicken dry before coating to ensure a crispy exterior
- Use a meat thermometer to check internal chicken temperature (165°F)
- Maintain oil temperature around 350°F for even cooking
- Don't overcrowd the pan - fry in batches for best results
- Let chicken rest on paper towels to drain excess oil
- Use a cast-iron skillet if possible for more even heat distribution
- Season your flour mixture generously for maximum flavor
- Allow the chicken to come to room temperature before frying for more even cooking
- Let the gravy simmer and thicken naturally for the best consistency
- Serve immediately for the crispiest chicken experience!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 30g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 120mg
