Cast Iron Fried Chicken Recipe with Cream Gravy
This simple Cast Iron Fried Chicken Recipe with Cream Gravy is soon to be one of your favorite dishes to make. It certainly is one of mine!
- 3 – 4 lb. Fryer cut up or use your favorites pieces
- 2 Tablespoons salt
- 1 Teaspoon black pepper
- 2 Teaspoons garlic powder (optional)
- All Purpose Flour for breading(no breading for Keto)
- Vegetable oil or you may use shortening(Pure Lard or beef Tallow for Keto)
- Take the chicken out of the refrigerator at least 30 minutes before cooking. Cold chicken will lower the temperature of your oil.
- Wash chicken pieces under cold running water and pat dry. Wet chicken will cause your hot grease to splatter everywhere.
- Pour in your grease or melt enough shortening in the skillet over low heat to come up at least 1/4 inch on the side of the skillet. Turn your heat to 325 degrees or medium to medium-high. No higher than this or your chicken will get too brown and not be done on the inside..
- Combine the salt, pepper and (optional) garlic powder. Sprinkle heavily on the chicken. Dredge chicken in flour and shake off excess. ***One little trick I use and it’s so much cleaner is, put your flour mixture in a plastic bag, add chicken and shake vigorously until chicken is completely covered, then remove to skillet. I like to use a deep 12″ skillet when cooking chicken or pork chops.
- Next, place the chicken pieces in the hot grease or shortening and cook 8-9 minutes. After 8 or 9 minutes of cooking, take a fork and stick it into each piece of chicken at its thickest part. This allows just a little bit of oil to seep into the thickest part which allows the meat to cook all the way through.
- Turn the chicken over and cook another 8 – 10 minutes.
- Drain on a plate covered with paper towels or on wire rack set over a cookie sheet to catch the drippings.
- Drain your skillet of most of the grease, but not all, and certainly leave the all the chicken breading crumbs.
- Add enough flour to cover all the grease and stir together until a thick paste forms.
- Let it brown but DO NOT LET IT BURN!!
- Next, add milk a little at a time, stirring frequently.
- Stirring is the key to good gravy!!
- Continue adding the milk until you get the consistency you want.
- Salt and pepper to taste.
- Most of all, enjoy with your favorite sides.