Fried Chicken With Saw Mill Gravy

Oxmoor House
4 servings


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1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (2 1/2- to 3-pound) broiler-fryer, cut up
1 cup lard
1 1/2 cups milk
1 tablespoon chopped fresh parsley


Combine first 3 ingredients in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken.

Heat lard in a large skillet to 325°; add chicken, and fry 8 minutes or until golden brown, turning once. Reduce heat; cover and continue cooking 15 minutes or until chicken is tender. Remove chicken; drain on paper towels.

Drain off pan drippings, reserving 2 tablespoons in skillet. Return chicken to skillet, and pour milk over top. Sprinkle with parsley. Cook, uncovered, over low heat 15 minutes or until gravy is thickened and bubbly. Serve gravy with chicken.

Created date

February 2010