Southern Fried Thighs with Cream Gravy
Source of Recipe
email
List of Ingredients
1 egg
1 T. water
1 1/2 lb. chicken thighs
1/2 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne, or to taste
1 C. oil
Recipe
In medium bowl with fork or whisk, beat egg and water. Add thighs; turn
to coat; set aside. In paper bag, mix flour, salt, pepper and cayenne.
Measure out 1 T.; set aside for gravy. Lift thighs one at a time from
egg mixture, letting excess run off. Add a few at a time to flour
mixture in bag; shake well to coat completely. Shake off excess flour.
In large heavy skillet over medium-high heat, brown thighs in hot oil,
turning once, about 5 minutes or until golden. Reduce heat to low.
Cover; cook, turning once, about 20 minute or until fork-tender.
Uncover; turn heat to high and cook about 2 minutes or until crisp.
Drain on paper towels; keep warm while making gravy. Serve gravy over
chicken. Makes 4 servings.
Cream Gravy
1 T. butter or margarine
1 (reserved) T. seasoned flour
1 C. Half & Half or milk
Drain off all but 1 T. drippings from skillet. Scrape up brown bits;
add
1 T. butter or margarine to skillet. Cook over medium heat until butter
melts. Stir in reserved 1 T. seasoned flour until smooth. Cook and stir
about 2 minutes. Stir in 1 C. Half & Half or milk. Cook, stirring
constantly, 3-5 minutes or until thickened. Makes 1 Cup.
|
|
member logon
