American-style fried chicken with white gravy

    55 min

    This is a Southern American-style fried chicken and gravy recipe. This dish is definitely not for people who are watching their waistline. It takes some preparation, but it's definitely worth it.

    696 people made this

    Serves: 8 

    • 125ml milk
    • 1 egg, beaten
    • 125g plain flour
    • 2 teaspoons garlic salt
    • 1 teaspoon paprika
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon chicken seasoning
    • 1 (1.8kg) whole chicken, cut into pieces
    • 750ml vegetable oil
    • 250ml chicken stock
    • 250ml milk

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. In a medium bowl, beat together 125ml milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and chicken seasoning. Place chicken in bag, seal and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
    2. In a large frying pan, heat oil to 185 degrees C. Place coated chicken in the hot oil and brown on all sides. Reduce heat to medium-low and continue cooking until the chicken is tender, about 30 minutes. Remove chicken from frying pan and drain on kitchen towels.
    3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of frying pan. Stir in 250ml milk, and bring all to the boil over high heat, stirring constantly. Reduce heat to low and simmer for about 5 minutes. Serve immediately with the chicken.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (539)


    i loved this recipe so much i am using it in my GCSE Catering Assesment  -  17 Jun 2013


    Tastes great but I doubled some ingredients as it didn't seem flavour some to me. I'm used to strong tastes.  -  14 Mar 2015


    Wow! This is amazing. A lot of people complimented on how amazing the gravy was, but I thought the chicken took the prize. I substituted garlic salt for garlic powder and added onion salt and I doubled the spices. I felt 3 cups of oil was way too much, so I used 1 1/2 cups and it was fine; I just flipped the chicken pieces as it was cooking. I also doubled the gravy and served it over mashed potatoes. It was to die for.  -  01 Mar 2003  (Review from Allrecipes US | Canada)