Pan Fried Chicken & Gravy

Positively Angel: Pan Fried Chicken

Well, it’s been a while, but I promised to post our recipe for pan fried chicken. This is always a favorite meal in our house when we get around to making it, which is usually on a Saturday when we have more time.  I found this recipe in my favorite Better Home & Gardens Cookbook, I love all of their plaid cookbooks. The recipe calls for a blend of seasonings but we really like the poultry blend in the photo above. Once you get your flour mix ready it needs to be patted onto the meat.

When we first started making this recipe I would do the chicken, mashed potatoes, and gravy by myself but it seemed that no matter what I did everything would be in need of attention at exactly the same moment so Jim started helping me out and now he does the chicken by himself most of the time.

You fry the chicken on each side long enough to give it that brown crispy coating, then you turn it down and cover it while the chicken finishes cooking.

While the chicken is frying your mouth will water just waiting until you can pull a piece off.  After the chicken has cooked you will need to save some of the drippings for gravy.  There is no store bought gravy that can compare to homemade chicken gravy made from pan drippings. Mmmm!


Positively Angel: Pan Fried ChickenPan Fried Chicken is always served best with mashed potatoes and gravy and it’s so filling.  The leftover chicken tastes great cold the next day too!

Pan Fried Chicken

Adapted from BHG


For the Chicken:

  • 1/3 cup Flour
  • 3 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cut up frying chicken
  • Cooking oil

For the Creamy Gravy:

  • 3 tablespoons reserved drippings in skillet
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon poultry seasoning or instant chicken bouillon granules
  • 1-3/4 cups milk, separated


For the Chicken:

  1. Combine flour, poultry seasoning, salt, and pepper.  Add chicken pieces, a few at a time, coat with mixture.
  2. Add oil to a large heavy skillet to a depth of 1/4 to 1/2 inch.  Heat over medium-high heat until it’s hot enough to sizzle a drop of water.  Reduce heat.  Add chicken to the skillet.
  3. Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly.
  4. Reduce heat; cover tightly.  Cook for 15 minutes.  Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks).
  5. Drain on paper towels, reserving drippings for gravy.
  6. Transfer chicken to serving platter; keep warm.

For the Creamy Gravy:

  1. Reserve 3 tablespoons of the drippings in skillet at medium heat.  In a separate bowl mix flour, salt, black pepper, and poultry seasoning, stir in 3/4 cup of milk.  Pour milk mixture into skillet, stir in an additional 1 cup of milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1minute more.  (If desired thin with additional milk.) Makes 1-2/3 cups gravy, sometimes I make a double batch of the gravy.

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