How to?-fry chicken & make milk gravy.
Nov 16th 2013, 1:21 pm
#1
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How to?-fry chicken & make milk gravy.
Hi I've just been reading a Guardian article about southern fried chicken & gravy (drooling), then I've scoured recipes on t'internet and am now keen on trying to do this.
I'd really welcome any advice from southern cooks rather than blindly follow a published recipe.
and the gravy?? I'm from the UK and what we call gravy is made with water/stock so rather bemused about something called gravy made with milk.
I've come to this late in life I know-but it's time to do it.
Thanks
I'd really welcome any advice from southern cooks rather than blindly follow a published recipe.
and the gravy?? I'm from the UK and what we call gravy is made with water/stock so rather bemused about something called gravy made with milk.
I've come to this late in life I know-but it's time to do it.
Thanks
Nov 16th 2013, 1:29 pm
#2
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Re: How to?-fry chicken & make milk gravy.
Sorry but the thick white gravy they serve here just isn't right. 
Nov 16th 2013, 1:36 pm
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Re: How to?-fry chicken & make milk gravy.
Nov 16th 2013, 1:41 pm
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Re: How to?-fry chicken & make milk gravy.
I tried to post a link but having trouble posting it.
Last edited by Jerseygirl; Nov 16th 2013 at 1:48 pm.
Nov 16th 2013, 1:59 pm
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Re: How to?-fry chicken & make milk gravy.
Hi I've just been reading a Guardian article about southern fried chicken & gravy (drooling), then I've scoured recipes on t'internet and am now keen on trying to do this.
I'd really welcome any advice from southern cooks rather than blindly follow a published recipe.
and the gravy?? I'm from the UK and what we call gravy is made with water/stock so rather bemused about something called gravy made with milk.
I've come to this late in life I know-but it's time to do it.
Thanks
I'd really welcome any advice from southern cooks rather than blindly follow a published recipe.
and the gravy?? I'm from the UK and what we call gravy is made with water/stock so rather bemused about something called gravy made with milk.
I've come to this late in life I know-but it's time to do it.
Thanks
http://cbsop.com/recipes/restaurant-...n-white-gravy/
Nov 16th 2013, 2:03 pm
#6
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Re: How to?-fry chicken & make milk gravy.
I've lived in the South most of my life. The way to have perfect Southern fried chicken and gravy is to first get some really good beer, and pour a couple cans into each diner, then find a hole-in-the-wall soul food restaurant and get the large black grandmother in the kitchen to make it for you. Foolproof and delicious.
If you get to the restaurant in the morning, Miz Deborah will also make you buttermilk biscuits, using nothing but soft white self-rising flour, buttermilk, and lard, and mixed together with her hands, that will make you want to live in the shed out back of the restaurant.
OK, milk gravy is not attractive. It's just white sauce with black pepper, made on a base of an unbrowned flour-dripping roux; the dripping for fried chicken is basically what's left in the pan after you pour out the excess frying oil and the brown bits on the bottom are part of the gravy. If you have fried loose pork sausage meat and you mix it back into the gravy, it's sausage gravy to have over biscuits; if you have fried ham, the red-brown particles make "red-eye gravy" with coffee in place of the milk (yeah I know) and you serve it over the ham and biscuits.
http://3.bp.blogspot.com/-rUe8eYjnGI...g/s400/018.JPG
If you get to the restaurant in the morning, Miz Deborah will also make you buttermilk biscuits, using nothing but soft white self-rising flour, buttermilk, and lard, and mixed together with her hands, that will make you want to live in the shed out back of the restaurant.
OK, milk gravy is not attractive. It's just white sauce with black pepper, made on a base of an unbrowned flour-dripping roux; the dripping for fried chicken is basically what's left in the pan after you pour out the excess frying oil and the brown bits on the bottom are part of the gravy. If you have fried loose pork sausage meat and you mix it back into the gravy, it's sausage gravy to have over biscuits; if you have fried ham, the red-brown particles make "red-eye gravy" with coffee in place of the milk (yeah I know) and you serve it over the ham and biscuits.
http://3.bp.blogspot.com/-rUe8eYjnGI...g/s400/018.JPG
Last edited by Speedwell; Nov 16th 2013 at 2:12 pm.
Nov 16th 2013, 2:13 pm
#7
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Re: How to?-fry chicken & make milk gravy.
that looks very unappealing so I shan't bother. Thanks for all your help and saving me a lot of time and effort. Guessing it's basically a white sauce-not gravy as we know it (Mr Spock).I shall focus my efforts on the fried chicken-to dip in milk or not?
Nov 16th 2013, 2:30 pm
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Re: How to?-fry chicken & make milk gravy.
I've lived in the South most of my life. The way to have perfect Southern fried chicken and gravy is to first get some really good beer, and pour a couple cans into each diner, then find a hole-in-the-wall soul food restaurant and get the large black grandmother in the kitchen to make it for you. Foolproof and delicious.
If you get to the restaurant in the morning, Miz Deborah will also make you buttermilk biscuits, using nothing but soft white self-rising flour, buttermilk, and lard, and mixed together with her hands, that will make you want to live in the shed out back of the restaurant.
OK, milk gravy is not attractive. It's just white sauce with black pepper, made on a base of an unbrowned flour-dripping roux; the dripping for fried chicken is basically what's left in the pan after you pour out the excess frying oil and the brown bits on the bottom are part of the gravy. If you have fried loose pork sausage meat and you mix it back into the gravy, it's sausage gravy to have over biscuits; if you have fried ham, the red-brown particles make "red-eye gravy" with coffee in place of the milk (yeah I know) and you serve it over the ham and biscuits.
http://3.bp.blogspot.com/-rUe8eYjnGI...g/s400/018.JPG
If you get to the restaurant in the morning, Miz Deborah will also make you buttermilk biscuits, using nothing but soft white self-rising flour, buttermilk, and lard, and mixed together with her hands, that will make you want to live in the shed out back of the restaurant.
OK, milk gravy is not attractive. It's just white sauce with black pepper, made on a base of an unbrowned flour-dripping roux; the dripping for fried chicken is basically what's left in the pan after you pour out the excess frying oil and the brown bits on the bottom are part of the gravy. If you have fried loose pork sausage meat and you mix it back into the gravy, it's sausage gravy to have over biscuits; if you have fried ham, the red-brown particles make "red-eye gravy" with coffee in place of the milk (yeah I know) and you serve it over the ham and biscuits.
http://3.bp.blogspot.com/-rUe8eYjnGI...g/s400/018.JPG
Scones should be served with home made strawberry jam and clotted cream.
Nov 16th 2013, 2:33 pm
#9
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Re: How to?-fry chicken & make milk gravy.
There is also a "brown gravy", which is more meaty, but still a lot thicker than British style gravy.Scones and "biscuits" are visually identical, but a biscuit is slightly lighter and flaky, whereas a scone is slightly heavier and crumbly. Biscuits are often used as a sandwich, but are not spread with butter or margarine, and are therefore horribly dry IMHO. I have learned to avoid "ham biscuits" at family picnics and church or work "pot luck" (bring and share) meals.
Last edited by Pulaski; Nov 16th 2013 at 2:39 pm.
Nov 16th 2013, 2:38 pm
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Re: How to?-fry chicken & make milk gravy.
I'm sorry you don't find it visually appealing, because it actually is very good. A good southern gravy is seasoned with salt, and best with sausage meat crumbles in it ("sausage gravy"), and is very good on fried chicken or "chicken fried" steak! There is also a "brown gravy", which is more meaty, but still a lot thicker than British style gravy.
There is also a "brown gravy", which is more meaty, but still a lot thicker than British style gravy.The nice thing about "white" gravy is you can make it as bland or spicy as you want. I don't eat it or make it very often because it's too, too fattening, but I like it on occasion. And I've made it and added chicken stock to it as well.
Last edited by AmerLisa; Nov 16th 2013 at 2:43 pm.
Nov 16th 2013, 2:39 pm
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Re: How to?-fry chicken & make milk gravy.
I'm sorry you don't find it visually appealing, because it actually is very good. A good southern gravy is seasoned with salt, and best with sausage meat crumbles in it ("sausage gravy"), and is very good on fried chicken or "chicken fried" steak! There is also a "brown gravy", which is more meaty, but still a lot thicker than British style gravy.
There is also a "brown gravy", which is more meaty, but still a lot thicker than British style gravy.I'm guessing you don't have a Popeyes in Abruzzo?
Nov 16th 2013, 3:30 pm
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Re: How to?-fry chicken & make milk gravy.
Why did I click on this? 
Nov 16th 2013, 5:16 pm
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Re: How to?-fry chicken & make milk gravy.