Fried Chicken, Southern Green Beans And Homemade Gravy
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Lynn gets home from work, Travis wants fried chicken, and she doesn't want to stand over a skillet for an hour — so she oven-fries chicken thighs in a cast iron skillet and rounds out the plate with canned green beans cooked in bacon grease and a pan gravy from the drippings. It's a full weeknight supper made mostly hands-off, and she walks through the one trick that makes it work: setting aside some of the seasoned flour before you bread anything, so the gravy is already seasoned when you get to it.
What Lynn shows you
- She preheats the oven to 400 and puts the skillet in first with a stick of butter and a little avocado oil, so the chicken goes into fat that's already hot and starting to brown.
- Her flour mixture is all-purpose flour with salt, black pepper, paprika, garlic powder, and an all-purpose seasoning blend she says she buys at Walmart or on Amazon — and she tells you up front to season it however you like your fried chicken.
- Before breading anything, she scoops out about two heaping tablespoons of the seasoned flour and sets it aside for gravy later.
- Each thigh goes flour, then a dip in the hot butter, then back into the flour — a double coat. At around 24:26 she points out the crust isn't peeling off the way it can when you fry on the stove.
- For the green beans: canned beans simmered in bacon grease until nearly all the liquid cooks out, then slid to one side while a heaping tablespoon of that saved flour cooks in a little more bacon grease, and chicken broth stirred in to make a light gravy around them. Amounts here are transcribed from auto-generated captions — watch her measure on screen.
These notes summarise the video — watch it for the full method.
