This old-fashioned Southern fried chicken recipe is an excellent choice. Salt and pepper to taste. Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes. Add the water and stir until boiling. These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. The advantage of making fried chicken using this technique is, it cooks more quickly without … Learn how to make a Deep-Fried Creamy Chicken Gravy recipe! Regardless of its origin this dish is bonefide country comfort food. Chicken Fried Chicken with Peppered Milk Gravy Is Comfort Food Done Right. The gravy is a typical accompaniment, and it's very easy to make with some of the pan drippings, flour, and milk. The advantage of making fried chicken using this technique is, it cooks more quickly without the bone so it’s suitable for meals even on busy days. HOW TO MAKE COUNTRY GRAVY: Using about 1/4 cup of your cooking oil add it … The chicken is fried to perfection and served with simple creamy milk gravy. The gravy is a typical accompaniment, and it's very easy to make with some of the pan drippings, flour, and milk. Pour gravy over the chicken; turn the chicken to coat completely. For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, and coauthor, with Edna Lewis, of The Gift of Southern Cooking. The chicken is fried to perfection and served with simple creamy milk gravy. This old-fashioned Southern fried chicken recipe is an excellent choice. Still, they're delicious. Usually we make this Chicken Fried Chicken in a cast iron skillet with a few inches of oil, but we have also made in in our deep fryer and has worked out perfectly as well. Chicken Fried Chicken with Peppered Milk Gravy Is Comfort Food Done Right. Regardless of its origin this dish is bonefide country comfort food. Marinate the chicken in little bit of Soya Sauce,Vinegar,Salt,Ajinomoto,Ginger Garlic paste for about 15 min.Then add 2 tblspn of corn flour and mix well.In a kadai add 2 tblspn of oil and saute the chiken till it is browned.Remove it and set it aside. If you reduce the amount of butter and milk, you'll come closer to what I was after. Gravy will be kind of thin, but will thicken as it cooks in the oven.

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