Recipe courtesy of Edna Mae Phillips
Print
Fried Chicken with Mashed Potatoes and White Gravy
Total:
1 hr 50 min
Active:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Active:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Chicken:
  • Lard, for frying
  • Two 2- to 3-pound chickens, each cut into 10 pieces 
  • Salt and freshly ground black pepper 
  • Flour, for coating 
  • 4 tablespoons salted butter 
Mashed Potatoes:
  • 3 pounds russet potatoes, peeled and cut into 1/2-inch chunks
  • 1/2 cup half-and-half 
  • 1/2 cup sour cream 
  • 1/3 cup cream cheese 
  • 1 stick salted butter 
White Gravy:
  • 4 cups chicken stock
  • 1 cup half-and-half 
  • 4 1/2 tablespoons cornstarch 
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper 

Directions

For the chicken: Preheat the oven to 400 degrees F. In a large skillet set over medium-high heat, melt enough lard to fill the skillet 1/4-inch up the side. Heat until a deep-frying thermometer inserted in the lard reaches 365 degrees F.

Sprinkle the chicken with salt and pepper. Place 6 to 7 pieces of the chicken into a resealable plastic bag with a few tablespoons flour and close the top. Shake the bag until chicken is coated with flour. Remove the chicken and place it in the skillet. Cook the chicken until golden brown, 5 to 6 minutes per side. Repeat with the remaining chicken.

Transfer the chicken to a large roasting pan with a lid. Dot the chicken with the butter, cover with the lid and bake for 1 hour.

For the potatoes: While the chicken cooks, boil the potatoes until tender, about 15 minutes. In a medium saucepan, warm the half-and-half, sour cream, cream cheese and butter. Drain the potatoes. Using an electric hand mixer, beat the potatoes with the warmed sour cream mixture until smooth. Set aside and keep warm.

For the gravy: Pour out all but 1 tablespoon of the lard from the skillet used for frying the chicken. Add the stock and half-and-half and bring to a boil. Mix the cornstarch with 1/4 cup cold water and whisk into the chicken stock mixture. Bring to a boil and cook until the mixture thickens slightly. Remove from the heat.

Serve the chicken with a scoop of mashed potatoes topped with some white gravy.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Chuck Hughes

Fried Chicken

Recipe courtesy of Tyler Florence

Fried Chicken

Recipe courtesy of Haylie Duff

Fried Chicken

Recipe courtesy of Tyler Florence

Fried Chicken

Recipe courtesy of John Mooney

Fried Chicken

Recipe courtesy of Alton Brown

Fried Chicken

Recipe courtesy of Tiffani Thiessen

Fried Chicken

Recipe courtesy of Olivia Sipe

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here