Good basic fried chicken, for an hour, I brine cut-up pieces in buttermilk, 4 cups, and 1 cup table salt, dissolved. Then rinse chicken. Dry with paper towels well. Put dry chicken in flour mixture, I also add cayenne, 3/4 of flour is for chicken, rest, I add buttermilk and no egg.. dip floured chicken in buttermilk, then back in spiced flour. Then it sits at least 15 minutes. Can start shortening to melt in cast iron skillet during that wait time. Any-way, after frying, I drain off all but 1/4 cup shortening, add 1/4 cup seasoned flour, and on medium low heat, stir the flour until it turns a good yellow color, then I add the liquids slowly until the right consistency. About 4 minutes then. Sometimes I put the already fried chicken on a rack in the pressure cooker with a cup of water. Bring up to a jiggle on the pressure cooker, then stop cooking, let rest 5 minutes, and then you have the "original-recipe"-style for KFC like chicken. I would rather cook it myself and add the cayenne to the flour, instead of going to KFC. If she included cooking the flour for the gravy until it was yellow-colored, I would give her five stars. Thanks Gina.

My entire family agreed that this was the best fried chicken they had ever had. I did not have poultry seasoning, but it was still delicious! Thanks!

This is seriously the best fried chicken and gravy I have ever had/made! The only changes I made were that I only used chicken thighs (bone in, skin on) and I didnt have any poultry seasoning so I used some sage, thyme, and onion powder. I served it with potatoes, corn and biscuits... soooo good! There are few things I like more that biscuits and gravy and this gravy was freakin fantastic with the biscuits. This will now be the only fried chicken and gravy recipe I will ever use!!! Well worth the 5 star rating!

I tried this recipe a few nights ago and how surprised I was. The gravy was great. I usually fry my chicken as this recipe calls for, but I have not been able to conquer the gravy until now.

All I was after was a creamy chicken gravy recipe and this fit the bill perfectly! Delicious!

I have been using this site, cooking different things, but I never was a member. I just became a member now to give this recipe a 5-star!! I just made this and I LOVED it. Both the chicken and the gravy. I added more black and red pepper both though since I wanted it spicy. And I mixed some of the gravy with mashed potatoes. it was AWESOME! Thank you for this great recipe!

Very good, I used 3 tsp paprika and 2 tsp black pepper for extra spicy. Very quick and easy and the gravy is good too!

I made this last night for dinner and got rave reviews from my family. I doubled everything so we had enough for leftovers. Thank you so much for this great recipe!!

MMmm Mmmm GOOD! I used boneless skinless thigh portions, and Oh goodness it was out of this world! Hubby loved it, so I made it again for his lunch a few days after, only this time I made it as popcorn chicken...=) Now when he asks "what's for dinner?" and I say "fried chicken" I get a "OoOOooh" reply...and I've never made him say that before about fried chicken...THANK YOU for this recipe!

This was pretty good, but I've made and had better. The only change I made was to marinate the chicken in buttermilk (seasoned with salt, pepper, hot sauce, crushed garlic, and a sliced onion), which always makes it more flavorful and juicy. I just wasn't all that crazy for the coating, so I'll keep looking. Thanks for the post though!!

Exceptional...I will no longer buy fried chicken from the fast food chains. I followed the advice of another reviewer and finished cooking the chicken in the oven. Thank you for sharing this recipe and thank you to everyone else for the tips!

This recipe came out even better than I had expected. The wife and kids absolutely loved it! The gravy was awesome too. The wife went so far as to say it was the best gravy she had ever tasted! I don't know if that's a credit to the cook or the recipe, but either way that qualifies it as a winner in my recipe book.

Yummy!!! I used boneless skinless chicken breasts and adjusted servings.

OH MY STARS (five of them!!)!!!! This was so incredible. The breading is PERFECT! The chicken stayed juicy. (I used boneless, skinless breasts.) IT was amazing and by far the best gravy recipe I've ever made and I am a horrid gravy-maker! Thank you for an amazing, scrumptious recipe!

This recipe has excellent flavor and so does the gravy! Love it!

This is a fantastic recipe. The only thing I did different is that I dipped the chicken in the egg first, then in the flour mixture. Dipping it in the flour mixture twice makes the coating too heavy.