FRIED CHICKEN AND GRAVY
Steps:
- Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated.
- Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate.
- Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.
- Plate the chicken and pour some gravy over the top to serve.
CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE
We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.
Provided by J. Kenji López-Alt
Categories Entree Dinner Mains
Time 5h
Yield 4
Number Of Ingredients 22
Steps:
- For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
- One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
- For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
- Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
- Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
- Transfer the chicken to a paper towel-lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.
Nutrition Facts : Calories 742 kcal, Carbohydrate 34 g, Cholesterol 258 mg, Fiber 2 g, Protein 37 g, SaturatedFat 21 g, Sodium 951 mg, Sugar 9 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRIED CHICKEN WITH PAN GRAVY
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (1-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
I had this at a restaurant in another state and had to go home and duplicate it! So comforting, so delicious!! I just have to share!
Provided by The Miserable Gourm
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
- Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
- Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!
Nutrition Facts : Calories 1043.8, Fat 75.9, SaturatedFat 29.6, Cholesterol 268.4, Sodium 342.4, Carbohydrate 53.8, Fiber 1.8, Sugar 0.4, Protein 36
CHICKEN FRIED CHICKEN WITH MILK GRAVY
This one is for all the men in my family. They would eat this every day!!! They even love it for breakfast, with biscuits!
Provided by MizzNezz
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound breasts a little to flatten.
- Roll breasts in flour, then egg, and back in flour.
- Heat oil in large skillet on med hi.
- Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
- Remove and keep warm.
- To skillet add flour, stir until light brown and bubbly.
- Add a little more oil if needed.
- Mix the milks together.
- Slowly pour half the milk mix into skillet, stirring hard.
- Continue adding milk and stirring until as thin as you like.
- Add salt and pepper.
- Let boil 1 minute.
- Spoon over chicken.
PAN FRIED BUTTERMILK CHICKEN WITH GRAVY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
- In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
- After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
- Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
- Yield: 6 to 8 portions
GWEN'S FRIED CHICKEN WITH MILK GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
- Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
- Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
- Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
- For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
- Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
FAVORITE FRIED CHICKEN GRAVY
Make and share this Favorite Fried Chicken Gravy recipe from Food.com.
Provided by ChamoritaMomma
Categories Sauces
Time 30m
Yield 2 Cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
- In a small bowl, combine the leftover flour and broth or water. Mix until smooth. Crumble the bullion cube and add this to the water/flour mixture. Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.
Nutrition Facts : Calories 79.1, Fat 1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1149.2, Carbohydrate 12.6, Fiber 0.5, Sugar 0.6, Protein 4.2
CHICKEN FRIED PORK WITH MILK GRAVY
This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet.
Provided by Bev I Am
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
- Season with salt and pepper and cut into 3-inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
- Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
- Dip pork pieces in egg mixture to coat, then dredge in flour.
- Transfer pork as coated to a large rack set on a baking sheet.
- Let pork stand, uncovered, at room temperature 15 minutes.
- Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
- Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
- Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
- Bring to a boil and whisk in remaining 2 1/2 cups milk.
- Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
- Season gravy with salt and pepper (to taste) and serve over pork.
- ** Note:.
- To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
- Makes 4 servings.
CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
DEEP-FRIED CREAMY CHICKEN GRAVY
These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
- Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
- Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
- Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
- Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g
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