Tender chicken pieces coated in lightly spiced flour and fried until crispy brown.
Prepare the chicken
- Mix pepper and salt with the flour. Spread seasoned flour on a shallow dish and coat chicken pieces evenly. Shake off excess flour.
- Heat the oil in a frying pan. Add chicken pieces - don't crowd the pan - and brown for 4-5 minutes. Reduce heat and cook until tender and golden brown. Remove chicken pieces are they are done.
- Drain excess oil in kitchen paper. Keep warm while frying the remaining pieces and making the gravy.
Make the gravy
- Pour off the oil from the pan, leaving only 2 Tbs.
- Add 2 tablespoons flour and cook for 2-3 minutes, stirring continuously, to make a roux.
- Add milk and whisk briskly to blend. Season with salt and pepper.
- Heat stirring continuously until the sauce thickens and begins to bubble. Simmer for 4-5 minutes.
Distribute chicken pieces among four plates. Pour the gravy into a gravy boat and serve on the side.
To tenderize the chicken before frying you can do either, soaking the chicken pieces in milk or cooking them in boiling water.
Soaking - Place chicken in a bowl, pour on 2 cups milk and leave to soak for 6-8 hours, or overnight, in the fridge. Add 1 tsp whole black peppercorns to the milk for flavor, if you wish. Drain chicken pieces and discard the milk.
Simmering - Or for a more Kentucky style fried chicken, place the chicken pieces in a kettle of boiling water and simmer for 20-25 minutes. Let the chicken cool down before coating. Don't discard the liquid, add some vegetables and it will make a wonderful chicken broth.
Season the flour with your favorite blend of herbs and spices and create your own recipe for fried chicken southern style.
Use a fork to see if chicken is tender and done - juices should run clear, not pink.