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Mom's Fried Chicken and Gravy | Can't Stay Out of the Kitchen | my Mom's mouthwatering recipe for #FriedChicken. Great served with mashed potatoes since this makes a homemade #gravy. Family favorite!

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!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
  

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
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