Skillet Chicken & Gravy

I doubled the recipe so I could double dip as Sue Lau did because I wanted to make sure I had plenty of coating on the chicken. I followed your instructions and my chicken was done in the required time. I added garlic, onion powder and a dash of cayenne in with the dry ingredients to add flavor and spice. It came out golden brown and really delicious. The topping clung to the chicken which I was very happy about because in the past I have had problems with it falling off the chicken. I will use this again! I didn't make the gravy though. Enough calories with the chicken alone!

This recipe was made on 8/16/13 for my SO's Birthday Dinner. And also for the Chicken Recipe portion of WEEK 12 of the " Summer Vacation Tour ". Instead of using a whole fryer,6 skin on chicken thighs were used.The chicken was fried exactly as instructed,even down to using a cast-iron skillet.Since I didn't want to " crowd " the chicken,only three pieces at a time were fried.After frying the first three pieces for the suggested time and method,they were placed in oven which had been warmed to 180 degrees. When the remaining pieces had finished frying,they were placed in the oven to keep warm while the gravy was being made.Since the full amount of gravy wasn't needed, it was cut in half and I used milk instead of the cream(no cream was on hand). As we were getting ready to eat,I cut into a piece and it was still raw near the bone :(. But it was easily solved,I popped it in the microwave for a few minutes and it was o.k..After "nuking" it we both thought the taste was a good " SOLID 4 *'s ". I'm going to give this recipe another shot and try it with boneless skinless chicken breasts and see what happens.

Really yummy! I added some cayenne pepper to the buttermilk marinade and then drained the buttermilk into a bowl when it was time to coat with flour; I dipped each piece of chicken in flour, then back in the buttermilk and then the flour again for a double dip. I used 3 chicken quarters (6 pieces) and the buttermilk came out just right and I only had to make a little extra seasoned flour because I used nmore to double dip. Nice and crunchy chicken, I cooked to 165F in shortening (I am old school about that) and also browned the flour to blond in the gravy and it made perfect cream gravy which was nice on mashed and also the chicken.