When I was a kid, every Sunday we went to my grandparent’s for Sunday Dinner. Occasionally dinner was pot roast, but more likely it was fried chicken, mashed potatoes and cream gravy, cooked carrots and at least three other vegetables, often out of grandma’s garden, biscuits and apple pie for dessert.

This is my take on grandma’s fried chicken, very much like her own recipe.

Grandma’s Fried Chicken and Cream Gravy

1 whole white onion
Chicken pieces (I usually use thighs, wings and legs)
Flour
Milk
Olive oil
cube butter
salt and pepper
Paprika, sage, and turmeric

Put enough olive oil in a cast iron skillet until the bottom is covered, add a cube of butter and melt into the oil.

Slice onion and cook in the oil until translucent and slightly crisp. Remove from oil and keep warm in a 300 degree oven.

Put about a cup of flour in a bowl and add the salt, pepper and spices.

Put about 1/2 cup of milk in another bowl.

Dip each piece of chicken into milk and then into the flour mixture and then put into the hot oil/butter. Don’t crowd the chicken pieces… Let cook on one side until crispy and brown and then turn. Cook the same on the other side.

Put a cookie cooling rack on a cookie sheet with a ledge (or a cake roll pan) and remove each piece of chicken from the oil and onto the sheet/rack. Keep warm in a 300 degree oven where it will continue to cook while you cook the rest of the chicken and make the cream gravy.

After all chicken pieces are cooked, use the rest of the flour mixture and whisk in the oil/butter until smooth. Add more flour if needed. Stir in milk (may take 2 cups of milk) and continue whisking until gravy is bubbly and smooth and looks velvety.

Serve with mashed potatoes, sauteed onions and cooked vegetables (for me it’s usually carrots and green beans)…