Gwen’s Fried Chicken with Milk Gravy

Name: Gwen’s Fried Chicken with Milk Gravy
Yield: serves 4 to 6
Ingredients: 8 serving pieces of chicken, light or dark meat; 2 tablespoons salt; 2 cups peanut oil; 1 teaspoon black pepper; 2 cups all-purpose flour; 4 tablespoons oil; 4 tablespoons all-purpose flour; 2 cups milk; Salt and pepper to taste

January 24, 2012

My biggest complaint about fried chicken is that all of the flavor ends up on the outside, and the meat is usually bland. Not my mama’s! The secret is in the prep. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty! When I asked my mom how long to fry the chicken, she said, “Just cook it ’til it sounds right.” I have since fried enough chicken to completely understand this sentence, but at the time—you can imagine! As chicken begins to fry, it’s loud because of all the water cooking out into the fat. It gets quieter as it gets done. Who knew? Now you do!

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