Southern Fried Chicken with Gravy

Southern Fried Chicken with Gravy Recipe

1 fryer, 1 1/2 – 2 1/2 pounds, cut up

1 cup flour
1/2 teaspoon each salt and pepper
½ teaspoon garlic powder (optional)
1 onion, diced (Optional for gravy)
Oil for frying, milk for soaking
1 cup water for gravy, approximately.

1. Clean and disjoint fryer, cut into frying size pieces. Cover with milk and soak until ready to cook. Store in refrigerator if preparing more than 30 minutes ahead.
2. Combine the flour, salt, pepper, and garlic powder. Drain the chicken and dredge in the flour mixture until coated, or put into a paper bag with flour (a few pieces at a time) and shake til coated.
3. Heat about 2 inches of oil into a large hot frying pan. Put chicken in and fry until browned and cooked through (approximately 20 minutes). The trick is to keep moving and turning the chicken regularly so that the chicken cooks evenly and does not burn or stick. If chicken is too brown on outside and not done on inside, the oil is too hot. Lower the temperature for the next batch and finish this batch for a couple minutes on high in the microwave. (My method, not Granny’s, but it will not be as crisp)
4. Remove the chicken from the pan and drain on paper towels. Pour off most of the fat, leaving about 1 Tablespoon and the crumbs in the bottom of the pan. Add onions if desired and a little flour (1 T per cup of gravy) and brown. I use the seasoned flour, but you may need to sift it.
5. When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chicken, you can add 1 bouillon cube, If too thick, add more water. Adjust seasoning if needed. I like a lot of gravy, so I use 2 cups of water and 1 bouillon cube.
6. Serve with rice or mashed potatoes