Mom’s Fried Chicken and Gravy is absolutely mouthwatering. Mom’s homemade gravy is so much richer since she uses potato water and Kitchen Bouquet browning & seasoning sauce to make it.

The skin from the chicken breasts came off during cooking, so I ended up eating that while the chicken was cooking. Yum, the cook always gets to sample while cooking. 🙂

Serve the chicken plain or with gravy poured over top. Either way it’s scrumptious.

Here’s what I did.

I use these ingredients for the chicken. The jar with the blue lid contains coconut oil which I used for frying.

If you have time, I highly recommend you soak the chicken pieces in cold, salted water for at least one hour before cooking time. That will draw out all the blood. 

Place flour on a plate. Sprinkle both sides of chicken pieces generously with salt and pepper. Dredge chicken pieces in flour.

Place coconut oil in cast iron skillets and heat over medium heat. The pan is hot enough when a few drops of water dropped into the hot grease begins to sizzle. Add chicken pieces.

After about 5 minutes turn chicken pieces over. Don’t overcrowd the chicken, it needs to be cooked in at least two large skillets. The larger chicken breasts will take a lot longer to cook through than the smaller pieces of chicken. Here, I’ve turned the smaller pieces of chicken over because I started with them first.

Once chicken pieces are done, remove to a plate and keep warm.

I used these ingredients for the gravy. Potato water is in the measuring cup on the right. This makes a thicker, richer gravy.

With a spatula, dig up the pieces of chicken that have stuck to the pan. Don’t discard, just work them into the gravy. Increase heat to medium high.

Combine flour with water to make a thin paste. Make sure you have worked out all the lumps. Add to skillet and whisk until fully incorporated.

Add potato water a little at a time and whisk after each addition until the sauce thins out.

Add salt, pepper and several drops of Kitchen Bouquet seasoning and cook until gravy is thick. Stir or whisk constantly while gravy is boiling.

Pour gravy into a gravy boat to serve. The gravy should have lumps from the chicken bits and pieces, but not from the flour.

Serve Mom’s Fried Chicken and Gravy with Mashed Potatoes and your favorite veggie or salad.

I have to admit I’m a gravy lover. I guess because Mom’s gravies were always so delicious I’ve had a hard time giving them up to eat healthier.

The chicken is juicy and savory prepared this way.

Mom’s Fried Chicken and Gravy is great cold or reheated, too. However, don’t count on very many leftovers.

Here’s the recipe.

MOM’S FRIED CHICKEN AND GRAVY

(Recipe adapted from my mom, Helen Mattis, Titusville, FL)

Mom's Fried Chicken and Gravy

Teresa Ambra

Mom's delicious Fried Chicken and Gravy is comfort food at its finest! Serve the gravy as a side with mashed potatoes for a wonderful savory dinner that will remind you of eating at Grandma's house!

No ratings yet

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Chicken Main Dish

Cuisine Southern

Servings 8

Calories 537 kcal

Equipment

• 2 extra large skillets with lids or a cast iron skillet
• 1 spatula or two-pronged fork, or both
• measuring cups
• measuring spoons
• 1 large bowl
• 1 very sharp knife to cut the chicken at the joints if not previously cut

Ingredients

  

1x2x3x

CHICKEN:

• 3 lb. chicken cut up into 8 pieces, 2 breasts, 2 legs, 2 wings, 2 thighs
• 1 tsp. Salt & pepper to taste
• 1/2 cup coconut oil avocado oil, lard or other cooking oil (as needed)
• 1/2 cup all-purpose flour (I used UNBLEACHED all-purpose flour)

PAN GRAVY:

• 1/2 cup all-purpose flour (I used UNBLEACHED all-purpose flour)
• 1 tsp. Salt and pepper to taste
• 4-6 drops Kitchen Bouquet browning & seasoning sauce
• 2 cups reserved potato water or more, as needed
• dash garlic powder if desired
• 1/8 tsp. dried parsley if desired

Instructions

 

CHICKEN:

• Place chicken pieces in a large bowl filled with ice water.
• Sprinkle with a tablespoon of salt.
• Allow chicken to soak in water at least one hour to draw out all the blood.
• To prepare chicken, season both sides of chicken generously with salt and pepper.
• Dredge in flour.
• Meanwhile, heat coconut oil in two large cast iron skillets over low to medium heat.
• Add chicken pieces.
• Allow chicken to cook about 5 minutes, turn pieces over.
• Continue cooking, allowing chicken pieces to cook only about 5 minutes at a time before turning.
• After about 15 minutes, season chicken pieces with additional salt and pepper.
• If necessary, add more oil to prevent sticking.
• Turn chicken over and season opposite side with additional salt and pepper.
• Cover with lid.
• Continue cooking until pieces are cooked thoroughly and no blood comes out when pierced with a fork.
• Meat thermometer will reach about 165°.

PAN GRAVY:

• After cooking mashed potatoes, drain the water and reserve.
• You can also refrigerate the potato water a few days if necessary if you’re not going to fry the chicken right away.
• Remove chicken from cast iron skillet and keep warm.
• Gently scrape any meat from the pan with a spatula but do not remove.
• Do not drain grease.
• Add flour and whisk to combine.
• Begin adding potato water about ½ cup at a time, adding as much as needed to make a nice gravy.
• Season with salt and pepper, Kitchen Bouquet, and if desired, the garlic powder and parsley.
• Bring to a boil, reduce heat and simmer until thickened – about 3-5 minutes.
• Serve over mashed potatoes and Mom’s Fried Chicken.

Notes

NOTE: It is helpful to make mashed potatoes when making this recipe so you have potato water for the gravy. The starch from the potatoes increases the flavor of the gravy.

 

 

NOTE: If you like a lot of gravy, you can make a batch in each cast iron skillet.

 

 

NOTE: Preparation time does not include time required to soak chicken in cold, salted water.

 

 

NOTE: You can also soak the chicken in buttermilk for more flavor.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 537kcalCarbohydrates: 12gProtein: 33gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 128mgSodium: 601mgPotassium: 340mgFiber: 0.4gSugar: 0.1gVitamin A: 240IUVitamin C: 3mgCalcium: 24mgIron: 2mg

Keyword chicken, main dish

Tried this recipe?Let us know how it was!

Our family always loved Mom’s Fried Chicken and Gravy when we were growing up. We still do. Now that Mom has passed I think I’m the only one who still makes Fried Chicken this way on occasion. I love Mom’s great recipes and remember with fondness watching her cook over the stove to make our favorite dishes.

I know frying is not as good for you as baking, but if you allow yourself to eat fried foods on occasion, this chicken is one you won’t be able to sink your teeth into fast enough.

Time for another piece. My brothers and I would always fight over the last piece! They usually prevailed. 

You may also enjoy these delicious recipes!

Easy Grilled Chicken

Rotisserie Style Baked Chicken

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Mom’s Fried Chicken and Gravy

Teresa Ambra

Mom’s delicious Fried Chicken and Gravy is comfort food at its finest! Serve the gravy as a side with mashed potatoes for a wonderful savory dinner that will remind you of eating at Grandma’s house!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Chicken Main Dish

Cuisine Southern

Servings 8

Calories 537 kcal

Equipment

• 2 extra large skillets with lids or a cast iron skillet
• 1 spatula or two-pronged fork, or both
• measuring cups
• measuring spoons
• 1 large bowl
• 1 very sharp knife to cut the chicken at the joints if not previously cut

Ingredients

  

1x2x3x

CHICKEN:

• 3 lb. chicken cut up into 8 pieces, 2 breasts, 2 legs, 2 wings, 2 thighs
• 1 tsp. Salt & pepper to taste
• 1/2 cup coconut oil avocado oil, lard or other cooking oil (as needed)
• 1/2 cup all-purpose flour (I used UNBLEACHED all-purpose flour)

PAN GRAVY:

• 1/2 cup all-purpose flour (I used UNBLEACHED all-purpose flour)
• 1 tsp. Salt and pepper to taste
• 4-6 drops Kitchen Bouquet browning & seasoning sauce
• 2 cups reserved potato water or more, as needed
• dash garlic powder if desired
• 1/8 tsp. dried parsley if desired

Instructions

 

CHICKEN:

• Place chicken pieces in a large bowl filled with ice water.
• Sprinkle with a tablespoon of salt.
• Allow chicken to soak in water at least one hour to draw out all the blood.
• To prepare chicken, season both sides of chicken generously with salt and pepper.
• Dredge in flour.
• Meanwhile, heat coconut oil in two large cast iron skillets over low to medium heat.
• Add chicken pieces.
• Allow chicken to cook about 5 minutes, turn pieces over.
• Continue cooking, allowing chicken pieces to cook only about 5 minutes at a time before turning.
• After about 15 minutes, season chicken pieces with additional salt and pepper.
• If necessary, add more oil to prevent sticking.
• Turn chicken over and season opposite side with additional salt and pepper.
• Cover with lid.
• Continue cooking until pieces are cooked thoroughly and no blood comes out when pierced with a fork.
• Meat thermometer will reach about 165°.

PAN GRAVY:

• After cooking mashed potatoes, drain the water and reserve.
• You can also refrigerate the potato water a few days if necessary if you’re not going to fry the chicken right away.
• Remove chicken from cast iron skillet and keep warm.
• Gently scrape any meat from the pan with a spatula but do not remove.
• Do not drain grease.
• Add flour and whisk to combine.
• Begin adding potato water about ½ cup at a time, adding as much as needed to make a nice gravy.
• Season with salt and pepper, Kitchen Bouquet, and if desired, the garlic powder and parsley.
• Bring to a boil, reduce heat and simmer until thickened – about 3-5 minutes.
• Serve over mashed potatoes and Mom’s Fried Chicken.

Notes

NOTE: It is helpful to make mashed potatoes when making this recipe so you have potato water for the gravy. The starch from the potatoes increases the flavor of the gravy.

 

 

NOTE: If you like a lot of gravy, you can make a batch in each cast iron skillet.

 

 

NOTE: Preparation time does not include time required to soak chicken in cold, salted water.

 

 

NOTE: You can also soak the chicken in buttermilk for more flavor.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 537kcalCarbohydrates: 12gProtein: 33gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 128mgSodium: 601mgPotassium: 340mgFiber: 0.4gSugar: 0.1gVitamin A: 240IUVitamin C: 3mgCalcium: 24mgIron: 2mg

Keyword chicken, main dish

Tried this recipe?Let us know how it was!