Southern Fried Chicken

Recipe from Oxmoor House

More From Oxmoor House


  • 2 (2 1/2- to 3-pound) broiler-fryers, cut into 16 pieces
  • 1 tablespoon plus 2 teaspoons salt
  • Pepper to taste
  • 2 1/2 cups all-purpose flour
  • 3 to 4 cups vegetable oil
  • 2 cups milk
  • Hot cooked rice


  1. Sprinkle chicken with salt and pepper; dredge in flour. Set 3 tablespoons flour aside.
  2. Heat oil to 375° in a 10-inch cast-iron skillet. Brown 4 chicken pieces for 12 to 15 minutes. Drain well on paper towels. Repeat procedure with remaining chicken.
  3. Drain oil from skillet, reserving 3 tablespoons pan drippings in skillet. Add reserved flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk to mixture in skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with chicken and hot cooked rice.
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