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Thread: Pan-Fried Chicken with Pan Gravy

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Pan-Fried Chicken with Pan Gravy

    2 2 1/2-pound frying chickens (2 1/2 - 3 lbs.) (1.1-1.4 kg each), cut in 8 pieces
    salt and pepper, to taste
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 teaspoon dried oregano
    1 teaspoon dried basil
    8 ounces flour, plus
    1 1/2 ounces flour
    8 ounces buttermilk
    oil, as needed
    4 ounces onion, small dice
    1 1/2 pints half and half or chicken stock
    Servings: 8
    1. Season the chicken with salt and pepper.

    2. Add the herbs and spices to 8 ounces (250 grams) of the flour.

    3. Dip the chicken pieces in the buttermilk.

    4. Dredge the chicken in the seasoned flour.

    5. Pan-fry the chicken in 1/4 to 1/3 inch (1 centimeter) of oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it and finish cooking it in the oven.

    6. To make the pan gravy, pour off all but 1 1/2 ounces (45 grams) of oil from the pan, carefully reserving the fond.

    7. Add the diced onions and sauté until translucent.

    8. Add 1 1/2 ounces (45 grams) of flour and cook to make a blond roux.

    9. Whisk in the liquid and simmer approximately 15 minutes.

    10. Strain through cheesecloth and adjust the seasonings.

    11. Serve 1/4 chicken (2 pieces) per person with 4 ounces (120 milliliters) gravy.

    Yield: 8 2-piece servings
    Yield: 56 ounces
    Last edited by Chef; February 20th, 2008 at 07:03 AM.

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