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Popular in Food

Pan-Fried Chicken with Gravy

3.5 by 11 people
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  • Makes: 6 servings
  • Serving Size: 3 ounces chicken + 1/4 cup gravy
  • Prep: 25 mins
  • Cook: 40 mins

Pan-Fried Chicken with Gravy



  1. In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat.
  2. Add oil to a large heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until until hot enough to sizzle a drop of water. Reduce heat. Add chicken to the skillet. (Do not crowd skillet. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 15 minutes. Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degreesF for thighs and drumsticks). Drain on paper towels, reserving drippings for gravy. Transfer chicken to a serving platter; keep warm. Prepare Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

From the Test Kitchen

Oven directions:

Coat chicken pieces as above. Brown chicken in a large ovenproof skillet. (Or, brown chicken in a regular skillet; transfer to a 15x10x1-inch baking pan, arranging bone side down.) Bake, uncovered, in a 375 degree F oven for 35 to 40 minutes or until chicken is no longer pink. Do not turn.




  1. Reserve 2 tablespoons of the drippings in skillet. Add all-purpose flour, black pepper, and, if desired, instant chicken bouillon granules, stirring until smooth. Add whole milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes 1-2/3 cups.

Nutrition Facts (Pan-Fried Chicken with Gravy)

    Per serving:
  • 409 kcal cal.,
  • 27 g fat
  • (6 g sat. fat,
  • 8 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 93 mg chol.,
  • 444 mg sodium,
  • 10 g carb.,
  • 4 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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