Skillet Fried Chicken with Black Pepper Gravy

Name: Skillet Fried Chicken with Black Pepper Gravy
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 236 milliliters whole or 2-percent milk; 6 servings Canola oil, for frying; 0 teaspoons cayenne pepper, or to taste; 435 grams chicken, cut into 8 pieces; 236 milliliters homemade chicken stock, reduced-fat low-sodium chicken broth or water; 6 servings Coarse kosher salt and freshly ground black pepper; 6 servings Cooked rice, for serving; 6 servings Cooked rice, for serving; 6 servings Cooked rice, for serving; 250 grams all-purpose flour, plus more if needed

The recipe Skillet Fried Chicken with Black Pepper Gravy can be made in about 55 minutes. This recipe serves 6. One serving contains 462 calories, 22g of protein, and 15g of fat. It is a very reasonably priced recipe for fans of Southern food. A few people really liked this main course. If you have chicken stock, coarse kosher salt and pepper, cayenne pepper, and a few other ingredients on hand, you can make it.

Instructions

Sprinkle the chicken with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

All Purpose Flour

Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Paper Towels

Kitchen Thermometer

Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)

Ingredients you will need

All Purpose Flour

Meat

Shake

Cooking Oil

Equipment you will use

Frying Pan

Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.)

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Frying Pan

Knife

Remove and drain the chicken on the brown paper bags or paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low.

Equipment you will use

Frying Pan

Bowl

Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes.

Ingredients you will need

Whole Chicken

All Purpose Flour

Equipment you will use

Wooden Spoon

Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon.

Ingredients you will need

Gravy

Stock

Water

Milk

Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.

Ingredients you will need

Black Pepper

Seasoning

Salt

Serve the gravy with the rice and chicken.

Ingredients you will need

Whole Chicken

Gravy

Rice

Equipment

Ingredients

Servings:

236milliliters

whole or 2-percent milk 6servings

Canola oil, for frying 0teaspoons

cayenne pepper, or to taste 435grams

chicken, cut into 8 pieces 236milliliters

homemade chicken stock, reduced-fat low-sodium chicken broth or water 6servings

Coarse kosher salt and freshly ground black pepper 6servings

Cooked rice, for serving 6servings

Cooked rice, for serving 250grams

all-purpose flour, plus more if needed

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Fried Chicken can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try S.A. Prum Essence Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

S.A. Prum Essence Riesling

Pale gold in color. Aromatic, with scents of apricot and peach. Dry with fresh fruit flavors perfectly balanced by a racy acidity and mineral character.Enjoy on its own or with a range of lightappetizers and seafood dishes.