Southern Fried Chicken Brown Gravy

To much grease....should have strained some more grease out of the pan......

Thank you

Thank you!

Can you use chicken broth instead of water?

You're just adorable! Thank you so much. I will be making fried chicken and brown gravy for our dinner tomarrow night! Mashed potatoes too, and corn.😊❤

😭

Omg u scratching that pan wit that spoon erks me hahah

Wow !!@ tyfs

That looks great! Thanks for the recipe! My son and I can't have milk due to allergies and lactose intolerance so this gravy would work great for us.

Felt like I was watching my grandma teach me how to make gravy🥺 thank you🫶

Bless you. I'm a good cook, but nobody taught me gravy. Betcha this will work for my chicken fried steak too.

Damn momma, THANK YOU. Bout to get me some BROWN GRAVY.

I love your intro and music. And of course your recipes. Thanks.

I'll try this. I hope it works. Mine always taste like nothing except oil and uncooked flour. My mom was not Southern. Lol

I STILL can't do this.
Mine is pasty. 🤮 With a layer of oil on top. Every time.

Rice and gravy or mash potatoes and gravy with fried chicken!!! To die for!!!

If you're american and don't cook this once a week you're not american to me. Lol

I just made this after my husband fried some chicken tonight. My mom made it all the time with rice. I love this.

That looks and sounds so delicious. Wow! Thanks for sharing your recipe. :) #southerncookingrocks

I use chicken stock/water for my chicken/pork meals and beef stock/water for beef meals

Great Video!! Loved it!

This is exactly how I make my gravy too. My mother (RIP) was from South Carolina too.

Ma'am, I love that you "cook by feel". Exact measurements are fine in a professional kitchen but I don't cook in a professional kitchen, I cook at home where I don't have all the fancy measuring devices. Gospel bird! that's fantastic, I love the south!

You can make gumbo with it as well and use this as the rue

for anyone wondering why america spends so much on health care, and still has a lower life expectancy than the rest of the develiped world, this is why.

simple and to the point. thanks.

What I love about cooking is the different methods. Gravy, to me. Leftover Fry up some vegetables diced real real thin and add some stock of choice. Keep them moving fast as you stir then quickly add cold water. Not much. Now stir on a low heat and let it stew. Cover the pot.The veg has become soft, but crunchy and the gravy becomes a thick jus and not a runny water my british neighbours seem to make. It needs to be thickish not sewer water brown flavored. Drizzle it over some rare steak. Two roasted parsnips as dressing. Oh and herbs. Parsley or thyme for chicken. Rosemary for beef, venison. Boom. Everyone goes " mmmm that sauce was great" you get to pretend its a secret recipe and its all the residue of your meal.

I've been looking for the way my mom used to make it. Thank you. Everyone calls this a roux. I call it plain old brown gravy. I will be using this recipe.

Just like I make it, which I learned from my mom. ALWAYS had this meal with white rice. I'm actually making this tommorow night. Sometimes, if I have it on hand, at the last minute I will add a little heavy cream. Crunchy bits are the best part. We also had this with pork chops..gravy and rice. same way.

Nice recipe I have to TRY THIS!

That was EXCEPTIONAL. Thank you so much for sharing this. It’s truly becoming a lost art.

I greatly disagree. Brown gravy belongs on SOS and salisbury steak. Maybe (in rare instances rice) but white gravy/pepper gravy/milk gravy/cream gravy/country gravy (without sausage) is good on everything else to include fried chicken, rice, potatoes, chicken fried steak, chicken fried chicken, and bread or fry or tot, and the list is endless. Don’t ruin a fried chicken dinner with brown gravy

me, my mom, and my grandma always added chicken boullion. for the bougie you can just use chicken broth instead of water and let it boil down a bit to concentrate it.

Looks good....I use a low sodium chicken bouillon powder instead of salt, adds good flavor

Thanks so much!

Heaps of people i know who have worked at KFC have told me that KFC makes it exactly like this, they get the leftover bits form bottom of the fryer, and turn it into the gravy you get in your zinger box, spot on

This is how I make mine but I saute onions in the oil first. I also use chicken stock instead of water sometimes.

I would use a wooden spatula.

I grew up watching my mom make chicken fried steak and she would gravy in the pan and she always used milk. When I fry chicken or sausage I always make gravy in the pan and use milk. I never once thought to use water! I guess it would be cheaper to use water as well as be less caloric but who is thinking about calories when you're having fried chicken! I just don't think it would taste as good!

Perhaps back in the day, it would have taken too much milk to make as much gravy as some might have needed it to stretch!

at any rate I think that you showed everyone who didn't know how to make gravy how to make gravy very nicely and showed them it's not as hard as they think! Thank you! 💐

Real pan Gravy!

Fellow South Carolinian here, this is great, Thank you!

Why do you have to add salt if your flour is already seasoned?

Equal parts oil & four

Maam, this is wholesome. Takes me back quite a few years. Thank you.

That gravy looks really good but wouldn’t it be better to use chicken broth?

When you scraped out that skillet, every cat in the house came running.

Yeah, but here's the thing: all those "goodies in the bottom of the pan" represent a degree of failure on the frying of the chicken itself. Every bit of breading that spalls off the chicken during cooking is due to a flaw in the way the chicken was prepped for pan-frying and how it was handled during pan-frying. Yes, there will almost always be a tiny amount after frying an entire cut-up chicken, but what you have there is a veritable bed of spalled-off flour and such. The better way would have been to properly prep the chicken, fry it, drain most of the oil, and then add fresh flour and cook it to the degree of roux you want before continuing with the recipe.

This made me remember my great greatmema like nothing else could. 98 years of life in her and her cooking was the most important thing she thought I needed to know.

Pro Tip: dont add all the liquid at once! Add about 2/3rds of what you think it needs, let it come up to a thick consistency and then add enough water to get to what you want!