| Level: | Easy |
| Total: | 4 hr 50 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 serving pieces chicken, light or dark meat
- Salt
- 2 cups peanut oil, more if needed
- Black pepper
- 2 cups all-purpose flour
- 4 tablespoons oil from fried chicken
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
Instructions
- For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
- Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
- Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
- Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
- For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
- Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 456 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 21 mg |
| Sodium | 401 mg |
Reviews
Solid recipe! The chicken was crispy on the outside and juice on the inside. Worked out wonderfully for my chicken and waffles.
I cooked mine 20 minutes each side. It turned out fantastic! Crisp and tender. Perfect! Thank you. ❤️❤️
Just like my mama cooked man takes me back this is a really good recipe yummy family loves it as well
Awesome!
Tried this recipe but added more seasoning to flour and it was GREAT.
This is definitely the best fried chicken I have ever had. We didn’t have an electric frying pan (which would’ve been nice because if you’re frying many pieces of chicken this would work great). The flour and peanut oil is what gives it the crispy crunchy texture. The
brine works great. It flavors
the meat and crust of the chicken that you don’t have to squeeze lemon over it for more flavor. It’s good as is. The meat is so tender after brining it over night which gives it the best results than
4 hours.
Wow. This is definitely a keeper. I was very leery about my first time frying chicken so I used four legs that I already had in the freezer. The end result was crispy, lightly seasoned and juicy chicken. I was very, very impressed. My husband and I almost fought over the last piece. I will certainly be making this again — probably next week. (Goodbye skinny jeans)
I just tried this recipe . I soaked chicken breast tenders in the brim over nite, then seasoned with cayenne pepper. It came out really good
I haven’t tried this recipe yet – but it most closely resembles the fried chicken my grandmother made. QUESTION: Does anyone know brand/model electric skillet is using in this episode to make this chicken? It appears the dial control has temperature settings – not 1-10 number settings.
This is the only fried chicken recipe I use because it’s the only one my family raves about! Hands down, delicious and a pure treat. The milk gravy is a winner as well!