Southern Fried Chicken with Onion Gravy
Contributed by: Chris WebAdmin. of RecipesNow.com
- One 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
- 2 1/2 tsp salt
- Freshly ground black pepper to taste
- 1 cup plus 2 Tbs flour
- 1 1/2 to 2 lbs (700 to 900 g) lard
- 2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
- 2 cups water
- 1 Tbs distilled white vinegar (or other vinegar)
- 2 to 3 cups cooked white rice (optional)
Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the
salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a
time, and shake off all the excess.
Melt 1 1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a
tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if
When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down,
and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue
to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides.
Remove the chicken to a large shallow baking dish which is lined with paper towels and place
in an oven set at the lowest setting to keep warm.
Pour off all but 1 Tbs of the fat remaining in the skillet and add the onions. Sprinkle with 2
Tbs flour and cook over high heat for 3 or 4 minutes, stirring frequently, until the onions are soft
and golden brown.
While stirring constantly, add the water in a thin stream and cook until the gravy thickens and
becomes smooth. Stir in the vinegar and the remaining 1/2 tsp. of the salt and a few grindings of
black pepper. Arrange the chicken on a serving platter and pour the gravy over. Or, more
traditionally, put the cooked white rice in a serving bowl, pour the gravy over it, and serve it as an
accompaniment to the chicken.
Serving Size: Serves 4