← Back to Search Results
frying Southern
Southern Fried Chicken

Photo by:
Comments: 1
 

Recipe

This is succulent comfort food from the Deep South, with the traditional accompaniment of a smooth cream gravy

Yield: 4 servings
Prep time: 20 Mins, Plus Chilling
Cooking time: 25 Mins

Ingredients

  • 1 2/3 cups all purpose flour
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 2 large eggs
  • Vegetable oil, for deep-frying

For the Cream Gravy

  • 1½ tbsp all purpose flour
  • 1¼ cups whole milk

Special Equipment:

  • Large plastic food bag
  • Large deep saucepan
  • Deep-frying thermometer
  • Prepare ahead

Directions

 

1. Combine the flour, thyme, Cajun seasoning, and sugar in a large self-sealing plastic bag and season well with salt and pepper.

2. One at a time, add the drumsticks and thighs to the bag and shake until coated. Transfer to a wax paper-lined baking sheet.

3. Beat the eggs in a shallow dish. Dip the floured chicken in the egg, then return to the flour and coat again. Place the chicken on the baking sheet and chill for 30 minutes.

4. Fill a large deep saucepan halfway with oil and heat over high heat to 325°F (170°C). Add the chicken and deep-fry for about 20 minutes or until cooked through. Transfer to paper towels.

5. To make the cream gravy, transfer 2 tbsp of the frying oil to a saucepan. Whisk in the flour. Cook over low heat for 1 minute, then whisk in the milk. Cook, whisking often, until thickened. Season with salt and pepper.

Notes

Prepare ahead: Steps 1 and 2 can be completed 1 hour or more before cooking.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving and 4 cups oil for frying.

 

Nutritional Information

Nutrients per serving (% daily value)

973kcal (49%)
123mg (12%)
3mg (4%)
107mcg RAE (4%)
395mg
44mg
30g
5g
2g
47g
197mg (66%)
1021mg (43%)
9g (47%)
74g (114%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • glenalva

    07.01.11 Flag comment

    The sauce sounds awful made with just flour and milk?? ugh

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nigella-express Nigella Express
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
mexican-everyday Mexican Everyday
by Rick Bayless
a-new-way-to-cook A New Way to Cook
by Sally Schneider
spice Spice
by Ana Sortun
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?