Southern Fried Chicken with Country Gravy

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Southern fried chicken is the center of more controversies than perhaps any other item of food. Some people will tell you to remove the skin before battering, some swear by a double-dip in batter. There is chicken fried in oil, in butter, in shortening, in lard, and in bacon grease. Some poor birds are saturated with all sorts of foreign elements, from Worcestershire to soy sauce. Now, what makes southern fried chicken a classic is its perfect combination of raw material and technique. You