Prep 10 mins
Cook 1 hr
This is a wonderful recipe from the "Old South" that I got from an old woman in Alabama many years ago.
- 2 1⁄2-3 lbs fryer (cut up)
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- cooking oil (at least 6-8 tablespoons for frying)
- 8 tablespoons flour
- 8 tablespoons oil, the oil the chicken was fried in
- 6 -8 cups water (or a little more)
- salt and pepper
- Wash the chicken pieces and pat it dry with paper towel.
- Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
- Mix the flour, salt, pepper and garlic powder together.
- When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
- To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
- Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
- Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.