This is comfort food at its best for me. Growing up, my mom would always make this on special occasions, and oh my goodness is it delicious. Even with her showing me time and again, it took me quite awhile to get the seasoning down for the dredging, and even longer to master the gravy, but it’s absolutely worth it. With the pan fry, you get a softer fried chicken, but more importantly, a significantly healthier option. You should absolutely make it as soon as you get a chance.
Pan Fried Chicken Ingredients
6 chicken thighs, skinned and trimmed of all extra fat
2 c flour
1 T sage
1 t celery salt
2 T paprika
2 T dried parsley
1 T dried minced onion
Combine flour and spices and mix. If you want it to have a little more crunch, add a few tablespoons of cornmeal. I really make this by smell and look; it should smell delightfully aromatic, and look like this mix (this is before I’d mixed it thoroughly).
Crack an egg into a separate bowl, and whisk it lightly. Preheat oven to 350°, and prepare your pan on the stove to brown the chicken. I use a large Corningware dish, but a cast iron skillet would work beautifully as well. Very lightly coat the bottom with peanut oil and heat until hot, but not smoking. Take chicken, coat with egg, and put it in the dredge.
Put the chicken in the hot pan, and try to time it as closely together as possible. I usually dredge three pieces of chicken at a time. Brown one side, flip, and brown the other.
As soon as you have a brown crust on the chicken, put it in the oven for about 1.5 hours. It’ll be fall-off-the-bone tender and wonderfully moist. Serve with mashed potatoes and pan gravy recipe that follows.
Pan Gravy Ingredients
leftover seasoned flour
1/4-1/2 c milk
Remove the chicken from the pan. Mom always puts it on a plate and covers with the lid to keep it warm, so I do the same. Stir in just enough seasoned flour to the pan drippings to make a roux. Make sure to scrape all the tasty bits off the pan. It should look about like this.
Slowly pour in enough milk to loosen it to the gravy consistency you want. If you want more, add more flour and milk together. Too thick, add more milk; too thin, let it simmer down. Adjust the seasoning to your taste and serve immediately with your delicious fried chicken.