Easy Fried Chicken and Gravy
Makes 6 servings
Ingredients
- 2 pounds chicken cutlets
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 cup all-purpose flour
- 2 cups vegetable oil
- 2 cups chicken broth, plus more as needed
- 1 teaspoon chopped fresh thyme leaves
- Hot cooked rice, to serve
- Garnish: fresh thyme
Instructions
- On a rimmed baking sheet, place chicken in a single layer. Sprinkle with salt, dried thyme, and pepper.
- In a shallow dish, place flour. Dredge chicken in flour, pressing to adhere. Let chicken stand for 15 minutes. Reserve 3 tablespoons flour for gravy.
- In a 12-inch cast-iron skillet, heat oil over medium heat until a deep-fry thermometer registers 350°.
- Fry chicken in batches until golden brown and crispy and an instant-read thermometer inserted in thickest portion registers 165°, 4 to 5 minutes per side. Remove from oil, and let drain on a wire rack.
- Carefully drain oil from skillet, reserving 1 tablespoon oil in skillet. (Do not wipe skillet; you want the browned bits of flour in the bottom of the skillet.) Stir in reserved 3 tablespoons flour. Cook over medium heat, stirring constantly, for 1 minute. Slowly whisk in broth and fresh thyme; cook, stirring frequently, until thickened and bubbly, about 5 minutes. Season to taste with salt and pepper. Serve chicken with gravy and rice. Garnish with fresh thyme, if desired.
