Fried Chicken With Pan Gravy Recipe

Ingredients

1 cup all-purpose flour3/4 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon rubbed sage1/4 teaspoon pepper1 broiler/fryer chicken (3-1/2 to 4 pounds), cut upOil for fryingGRAVY:2 tablespoons all-purpose flour1/8 teaspoon salt1-1/3 cups 2% milk

Preparation

In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.

Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.