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sunday chicken dinner

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I'm probably mis-remembering, but it seems that my mother made fried chicken every single Sunday when I was growing up. Along with it: creamy mashed potatoes and chicken gravy--or bread if you preferred that with your gravy--and probably green beans or corn-on-the-cob. Maybe some sliced tomatoes. And for dessert her famous devil's food cake, or perhaps a pie.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For sunday chicken dinner

  • CHICKEN:
  • 4 md
    chicken breast halves, boned or boneless, with skin on
  • 1/2 c
    crisco oil
  • 1 c
    flour, seasoned with salt and pepper
  • 1 Tbsp
    water
  • CREAM GRAVY:
  • 1/4 c
    drippings from chicken
  • 1/4 c
    flour, seasoned with salt and pepper
  • 1 1/2 c
    milk
  • a little extra oil

How To Make sunday chicken dinner

  • 1
    Wash chicken in cold water, cut off any excess fat. Put in large bowl of enough salted water to cover and refrigerate overnight.
  • 2
    The next day, dry the chicken with paper towels and place on waxed paper. Cover all sides of the chicken with the seasoned flour.
  • 3
    In a large, deep skillet, heat the Crisco oil until just hot. Add chicken pieces, careful not to crowd too close together. Over medium-high heat, brown the chicken on both sides, uncovered, until almost as brown as you like it.
  • 4
    Reduce heat to low-medium, add a tablespoon of water, cover and simmer for about 40 minutes, or until tender when stuck with fork.
  • 5
    The pieces will be soggy, but don't worry. Turn up the heat, add a little more oil if needed, and quickly re-brown on both sides, uncovered, until very crispy.
  • 6
    Remove chicken pieces to paper towels while making gravy.
  • 7
    Pour out all oil from skillet except for about 1/4 cup. Loosen any crusty bits with a heavy spoon. Add 1/4 cup flour and stir until blended. Pour in the milk, a little at a time, stirring constantly with a wire whisk over medium-high heat. When gravy starts to get thick and bubble, lower heat and let simmer no more than 2 minutes. Salt & pepper to taste, if needed.
  • 8
    Spoon gravy over chicken and mashed potatoes. Mmmm, good!
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