Although fried chicken did not originate in the south, it did enjoy extreme popularity when it first appeared there at least as early as 1700. Most countries have their own version, including Vietnam, Italy, and Austria, and many fricassee recipe's are listed in European cookbooks. Fried chicken is believed to have been brought by Scottish immigrants who fried their chicken as opposed to boiling or baking like the English. Although it's unknown when the dish migrated south, it quickly became very popular as a simple, efficient cooking method particularly well adapted to Southern plantation life.
“Southern Fried Chicken” - chicken parts battered or floured and then fried – is now an iconic dish, bringing decades of history and perfection to the dinner table. Although every cuisine throughout the world has a specialized version of fried chicken, there is no area quite as fanatical about it as people in the Southern United States, which is perhaps the reason it is favored throughout the country.
This recipe is for delicious old-fashioned Southern fried chicken served with cream gravy. There are many traditional side dishes which typically accompany this dish, including corn bread, mashed potatoes, or hot biscuits. For vegetables try corn on the cob, green beans or collard greens for an authentic Southern dinner.
Ingredients:
Fried Chicken
- Oil or shortening for frying
- 1 chicken, about 2 to 2 1/2 pounds, cut up
- 2 cups flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cream Gravy
- 2 tablespoons butter
- 4 tablespoons flour
- salt and pepper, to taste
- 1 cup milk
- 1 cup water
Directions:
Chicken:
- Heat two inches of oil or fat in a heavy skillet or Dutch oven until temp is about 370 degrees. The oil must be deep enough so that it covers the chicken when the oil boils up, and the skillet must be high enough to accommodate this.
- In a wide bowl, combine flour, salt, and pepper.
- Dredge each chicken piece in the flour mixture and place in the hot oil, starting with the largest pieces first.
- When pieces are in the skillet, cover and continue cooking for 5 minutes. It's better to cook in several installments than to over-crowd the skillet.
- When chicken is browned on one side, turn the pieces, cover, and cook for an additional 5 minutes. Turn the chicken only once.
Cream Gravy:
- Pour off fat from skillet, retaining 2 Tbsp. Add 2 Tbsp. butter and 4 Tbsp. flour.
- Cook on low temperature until golden brown, scraping the bottom of skillet to get all the brown bits mixed in.
- Slowly stir in 1 cup each of milk and hot water. Stir until gravy is smooth and thick.
- Add salt and black pepper to taste.
- Pour into a gravy boat and serve.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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