There’s something truly special about comfort food classics that bring back a sense of nostalgia and warmth. If you’re looking to whip up a dish that embodies the essence of cozy home cooking, then this Glori Fried Chicken with Gravy recipe is just what you need. Dating back to 1966, this recipe encapsulates the timeless flavors of a bygone era while still remaining a firm favorite on the modern family dinner table.
**Glori Fried Chicken with Gravy Recipe 1966 Click Americana**
**Ingredients:**
– 1 whole chicken, cut into pieces
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
– 2 cups buttermilk
– Vegetable oil, for frying
**Instructions:**
1. Begin by preparing the chicken pieces. Rinse them thoroughly under cold water and pat them dry with paper towels. This step ensures that the chicken is clean and ready for seasoning.
2. In a large bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. Mix well to ensure that all the spices are evenly distributed throughout the flour mixture.
3. Pour the buttermilk into a separate bowl. The buttermilk will act as a tenderizing agent for the chicken and help the flour coating adhere better during the frying process.
4. Dip each piece of chicken into the buttermilk, ensuring that it is fully coated on all sides. This step is crucial for achieving a juicy and flavorful end result.
5. Once the chicken has been coated with buttermilk, dredge it in the seasoned flour mixture, ensuring an even coating. Shake off any excess flour to prevent clumping during frying.
6. In a large, deep skillet, heat vegetable oil over medium-high heat. The oil should be hot enough to fry the chicken but not smoking. A good way to test if the oil is ready is to drop a small piece of flour-coated chicken into the oil. If it sizzles and floats to the top, the oil is ready.
7. Carefully place the coated chicken pieces into the hot oil, being mindful not to overcrowd the skillet. Fry the chicken in batches if necessary to ensure even cooking and a crispy exterior.
8. Fry the chicken for about 15-20 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy. Use tongs to carefully turn the chicken pieces halfway through the cooking process.
9. Once the chicken is cooked through, transfer it to a wire rack set over a baking sheet to drain excess oil. This step helps to keep the chicken crispy by allowing excess oil to drip off.
10. While the chicken is draining, you can prepare the gravy by making a roux with some of the leftover oil and flour from frying. Add chicken broth and seasonings to create a rich and flavorful gravy to drizzle over the fried chicken.
Serve the Glori Fried Chicken with Gravy hot, accompanied by your favorite sides such as mashed potatoes, cornbread, or coleslaw for a delicious and satisfying meal that will transport you back to the comfort of 1966. Enjoy this timeless recipe with your loved ones and create new memories around the dining table.
