Southern Fried Chicken With Peppered Pan Gravy

READY IN: 1hr 15mins




  • Remove chicken from fridge 1/2 hour to coax to room temperature.
  • Beat eggs with milk in large shallow dish.
  • Mix flour, pepper, salt and accent in another shallow dish.
  • Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
  • Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
  • Repeat process one time.
  • Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
  • Place chicken in hot fat, do not overcrowd.
  • Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
  • Drain chicken on a stack of paper towels.
  • Chicken may be kept warm in a 250 degree oven on a baking pan.
  • For the Peppered Gravy:
  • Empty fat from pan, but leave the browned flour in the pan.
  • Heat the pan over low heat until the browned flour begins to simmer.
  • Stir in 4 Tablespoons flour.
  • Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
  • Pour in 3 cups hot milk (heat in microwave 5 minutes).
  • Add salt and pepper to taste (you can't add too much pepper to this!).
  • Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
  • Season to taste, making sure there really is enough pepper.
  • Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
  • Serve with green beans, corn on the cob and sweet tea.