Chicken fried chicken is all about that extra-crispy crust. Skinless chicken breasts are double-dipped, fried until golden, and topped with creamy white country gravy. With just a bit of prep and ...

This chicken-fried chicken recipe doesn't skimp on the decadence, and the creamy country gravy to top it all off proves it.

Nothing feels quite like home the way Fried Chicken Thighs with Milk Gravy does. This is the kind of meal that brings ...

Serves 4 to 5. 1 4- to 4½-pound chicken, cut into 10 pieces (instructions follow recipe) 1 cup buttermilk Fine sea salt and freshly ground black pepper ...

In a large, sturdy plastic bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake. Set aside 1/2 cup of the flour mixture for the gravy.

Put chicken in a low oven, heated to 250-300 degrees, while frying remainder of the chicken. The chicken is 80 percent cooked before it goes into the oven. Milk Gravy for Pan-Fried Chicken or Pork ...

Add the chicken, in batches if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes. Lower the heat if necessary. Transfer to a wire rack to drain.

Preparation. Gravy Step 1. Combine turkey parts and 8 cups water in large pot. Bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to scant 4 cups, about 1 hour 10 minutes.