Pan Fried Chicken Mom's Way

Growing up, Mom's Pan Fried Chicken was one of my favorite meals. Maybe it was the delicious smell of chicken frying. Or the cream gravy that we'd douse our biscuits with. Whatever it is, this was one of my favorite meals growing up. I've not made it a lot as an adult, but often, when my mom comes to visit, she brings her heavy-bottomed fry pan and makes this chicken for us, which is always such a treat, because she really is the Gravy Queen. This is really a meal that doesn't take rocket science - it's relatively easy to prepare, though messy, and always super tasty.

This was probably the first time I truly felt like I prepared the chicken as well as my mom always did. And my cream biscuits were pretty darn awesome, too!

Mom’s Fried Chicken

A whole fryer chicken = 2 legs, 2 thighs, 2 breasts, 2 wings; cut the back off; save chicken fat (instructions for butcher)

1. Melt ½ stick margarine in frying pan over medium high heat. Turn heat down between medium and medium high.
   
2. Get piece of wax paper and mix flour (~1 cup) with 3 tsp Accent and 2 tsp salt. Pat chicken dry, and bread chicken
   
3. Put chicken fat (if any) in frying pan.
   
4. Legs and thighs take longer to cook – cook first. Boneless pieces should be cooked absolutely last – they will cook faster than bone-in chicken. Boned pieces should be ½ done when you put boneless chicken in. Thicker pieces of meat should be placed closer to the center of the pan, where it’s hotter.
   
5. Don’t walk away – you don’t want them to burn.
6. Turn after 10-15 minutes – chicken should be browned.
7. May need to turn pan around to distribute heat better.
8. Throw away chicken fat when it browns – it’s just for flavor.
9. When chicken is done, take out of fry pan. Put on platter and place in warm oven to keep warm.

Gravy:

1. Estimate amount of fat in pan, or pour off to measure.
   
2. Aim for approximately 3 tbsp fat + 3 tbsp flour + some Accent. You will add one can of Campbell's chicken broth to this, but not yet.
   
3. Stir over heat, smash lumps until mixture is smooth and bubbly.
4. Remove from heat.
5. Stir in one can of broth. Add 3/4 cup of milk and stir while adding.
   
6. Heat to boiling, stirring, constantly.
7. Boil and stir 1 minute. Taste - this is important! Does it taste good? Also, is it too thick? If it is, add some milk until the gravy is the desired consistency. Season with salt and pepper.

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