Southern Fried Chicken

This is succulent comfort food from the Deep South, with the traditional accompaniment of a smooth cream gravy.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Southern Fried Chicken

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    Ingredients

    1 2/3 cups, plus 1 1/2 tablespoons all-purpose flour 4 chicken drumsticks
    1 teaspoon dried thyme 2 large eggs
    1 teaspoon cajun seasoning vegetable oil, for deep frying
    1 teaspoon sugar 1 tablespoon all-purpose flour, for the gravy
    salt and freshly ground black pepper 1 1/4 cups whole milk, for the gravy
    4 chicken thighs

    directions

    Prep: 40 min Total: 60 min
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    • 1

      Combine 1 2/3 cups flour, the thyme, Cajun seasoning, and sugar in a large self-sealing plastic bag and season well with salt and pepper.

    • 2

      One at a time, add the drumsticks and thighs to the bag and shake until coated. Transfer to a wax paper-lined baking sheet.

    • 3

      Beat the eggs in a shallow dish. Dip the floured chicken in the egg, then return to the flour and coat again. Place the chicken on the baking sheet and chill for 30 minutes.

    • 4

      Fill a large deep saucepan halfway with oil and heat over high heat to 325°F (170°C). Add the chicken and deep-fry for about 20 minutes or until cooked through. Transfer to paper towels.

    • 5

      To make the cream gravy, transfer 2 tbsp of the frying oil to a saucepan. Whisk in 1 1/2 tablespoons flour. Cook over low heat for 1 minute, then whisk in the milk. Cook, whisking often, until thickened. Season with salt and pepper.

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