By Trisha Yearwood
Mild gravy contrasts with ultra-flavorful meat in this recipe from Yearwood's mother.
Gwen's Fried Chicken with Milk Gravy
Makes 4 servings
Work: 25 minutes
Total: 5 hours
8 pieces chicken parts (6 lbs. total)
2 tbsp. kosher salt
3 1/2 cups peanut oil
1 tsp. freshly ground pepper
2 cups all-purpose flour
For milk gravy:
1/4 cup all-purpose flour
2 cups milk
1. Place chicken in a large bowl and cover with cold water; add salt. Cover and refrigerate at least 4 hours or overnight.
2. In a large, deep, heavy skillet, heat 1 inch of oil over medium-high heat until a deep-fry thermometer registers 375 degrees F.
3. Meanwhile, drain chicken and pat dry. Sprinkle with pepper and coat with flour. Carefully place chicken in skillet and fry, partially covered, turning occasionally, for 15 minutes. Uncover and cook until an instant-read thermometer registers 165 degrees F. when inserted in center of each piece without touching bone, about 15 minutes more. Transfer chicken to a plate lined with paper towels to drain; cover with foil.
4. Make gravy: Leaving 4 tbsp. oil and browned bits in skillet, heat over medium heat. Add flour and cook, whisking constantly, until browned, about 1 minute. Add milk, whisking constantly, and cook until thickened, 5 to 10 minutes. Salt and pepper to taste.
Nutrition facts per serving:
57g total fat
13g sat fat