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 WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
COUNTRY-FRIED CHICKEN WITH GRAVY
This chicken is very moist. I usually use Club crackers for this and love the buttery flavor in the coating. Leftovers (if there are any) reheat well on a baking stone in the oven. I sometimes make another version of the gravy and don't always use the soup. But, the flavor of this compliments the chicken well and is very easy to prepare. The complete meal is served with mashed potatoes, biscuits, corn and a tossed salad....dessert is usually pie!
Provided by Ms B.
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
- Combine flour and pepper in a shallow dish.
- Pour buttermilk into a second dish.
- Spread crushed crackers on a plate.
- Dredge chicken breasts, one at a time, in seasoned flour.
- Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
- Heat oil in a 12-inch skillet over medium-high heat.
- Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
- Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
- Put remaining cracker crumbs into pan and lightly brown.
- Stir mushroom soup into drippings and crumbs.
- Combine remaining buttermilk and flour; add to soup mixture.
- Add additional milk as needed.
- Bring to a boil, stirring; remove from heat.
- Serve chicken accompanied by gravy.
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!
Provided by Erica Walker
Categories Dinner Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
- In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
- Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
- Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
Nutrition Facts : Calories 635 kcal, Carbohydrate 30 g, Protein 33 g, Fat 43 g, SaturatedFat 32 g, Cholesterol 143 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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!
CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)
This recipe comes from the throw down on the Food Network. I tried a lot of different CFS recipes and this one is great. Thanks Bobby!
Provided by Londonsbk
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
CHICKEN FRIED STEAK WITH COUNTRY GRAVY
Breakfast or dinner, depending on your choice of sides. Just like you get from a diner, but better!
Provided by Rhonda Sine
Categories Steaks and Chops
Time 35m
Number Of Ingredients 15
Steps:
- 1. For the steaks: Bring steaks to room temperature. Heat oil in frying pan over medium low heat. Season steaks with salt & pepper on both sides. Put flour in one pie plate close to skillet. Season flour with salt & pepper, onion powder, garlic powder and paprika, and mix well. In other pie plate mix eggs, milk and season with salt & pepper. Dredge steak first in flour mixture, then into egg mixture, then back into flour mixture again, making sure to evenly coat each time. Gently lay steak in frying pan and fry until dark golden brown on bottom, then flip using tongs so as not to dislodge breading. This should take about 7 minutes per side, depending on size of steak. Drain on paper towels and serve immediately.
- 2. For the gravy: In a clean skillet or sauce pan, on medium low heat, melt butter. Add flour and mix well with a fork or a whisk. It should be the consistency of wet sand. Cook for a couple of minutes til it looks kind of frothy. Do not let it brown as this is a white gravy. (It doesn't hurt it if you do, but it won't look as pretty.) Slowly, a little at a time while constantly whisking, add in your milk. Add milk and continue whisking until gravy is smooth and thickens to desired consistency. Season with salt and HEAVY pepper. Serve over steak and mashed potatoes.
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 CHICKEN AND COUNTRY GRAVY
Make and share this Pan Fried Chicken and Country Gravy recipe from Food.com.
Provided by Jazz Lover
Categories Chicken
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken flat.
- Cut each breast in half.
- Dredge chicken in flour and place in the freezer for about 5 minutes.
- Heat skillet and add about 2 tablespoons of olive oil.
- Dredge chicken in milk and then flour.
- Place chicken pieces in hot oil.
- Cook over medium high heat for about 7 minutes.
- Turn pieces and cook another 7 minutes.
- Add broth to the pan, cover and cook for 5 minutes until chicken is done.
- Remove chicken from pan and cover with tin foil to keep warm.
- Add the gravy packets, milk and water to the chicken juices.
- Stir and bring to a boil until gravy thickens.
- Serve chicken covered with gravy.
Nutrition Facts : Calories 427.2, Fat 19.5, SaturatedFat 7, Cholesterol 110.1, Sodium 17700, Carbohydrate 22.3, Fiber 1.2, Sugar 1.5, Protein 38.6
More about "chicken fried chicken with country gravy food"
SOUTHERN STYLE CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
From scrambledchefs.com
Reviews 5Calories 879 per servingCategory Main Dish
- Submerge the chicken breasts into the buttermilk mixture. Cover and refrigerate for at least 3 hours up to overnight.
- Into a large shallow dish (pie plate works great), whisk together the flour, cornstarch, oregano, garlic powder, cayenne, salt,and black pepper.
CHICKEN FRIED CHICKEN WITH GRAVY - RECIPE BOY
From recipeboy.com
CHICKEN FRIED CHICKEN WITH HOMEMADE COUNTRY GRAVY ~ YUMMY …
From webfoxe.com
BEST CHICKEN FRIED CHICKEN RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY RECIPES
From tfrecipes.com
JUICY CHICKEN FRIED CHICKEN WITH HOMEMADE GRAVY ...
From yellowblissroad.com
CHICKEN FRIED CHICKEN - THE COUNTRY COOK
From thecountrycook.net
CHICKEN FRIED STEAK WITH COUNTRY GRAVY — SAVORY SPICE
From savoryspiceshop.com
HOMEMADE COUNTRY GRAVY RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
[HOMEMADE] CHICKEN-FRIED CHICKEN WITH COUNTRY GRAVY ...
From reddit.com
CHICKEN FRIED CHICKEN AND GRAVY FOR TWO - ZONA COOKS
From zonacooks.com
COUNTRY FRIED CHICKEN RECIPE WITH GRAVY (99 COPYCAT)
From alyonascooking.com
CHICKEN FRIED CHICKEN RECIPE WITH GRAVY - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CHICKEN FRIED STEAK RECIPE : 28+ EBOOK RECIPE VIDEOS - BAB ...
From babkoreanrestaurantmcallen.foodtaobao.com
CHICKEN FRIED CHICKEN W/COUNTRY GRAVY NUTRITION FACTS ...
From eatthismuch.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY RECIPES
From tfrecipes.com
COUNTRY FRIED BEEF HEART RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN FRIED CHICKEN WITH PEPPERED MILK GRAVY ...
From melissassouthernstylekitchen.com
CHICKEN FRIED CHICKEN WITH HOMEMADE COUNTRY GRAVY – HEAVEN ...
From heavenrecipe.com
GLUTEN-FREE CHICKEN FRIED STEAK WITH COUNTRY GRAVY
From blessherheartyall.com
FRIED CHICKEN BREAST DINNER IDEAS - PRETTY MAN LOG-BOOK ...
From wacosigite.blogspot.com
BEST CHICKEN FRIED CHICKEN | EASY CHICKEN DINNER WITH ...
From thenovicechefblog.com
CHICKEN-FRIED STEAK WITH COUNTRY GRAVY - LUNCH RECIPES
From fooddiez.com
CHICKEN FRIED STEAK WITH COUNTRY GRAVY - RECIPE GIRL
From recipegirl.com
COUNTRY FRIED CHICKEN WITH GRAVY RECIPES
From tfrecipes.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY - SOUTHERN RECIPES
From fooddiez.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY - AIMEESTOCK.COM
From aimeestock.com
COUNTRY CHICKEN WITH GRAVY RECIPES
From tfrecipes.com
EASY HOMEMADE CHICKEN FRIED CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
EASY CHICKEN FRIED STEAK WITH COUNTRY GRAVY - THE SUBURBAN ...
From thesuburbansoapbox.com
ADAM RICHMAN'S CHICKEN FRIED STEAK WITH CAYENNE GRAVY
From gooddishtv.com
FRIED CHICKEN CUTLETS AND COUNTRY GRAVY - THE SEASONED MOM
From theseasonedmom.com
SOUTHERN CHICKEN FRIED STEAK W/ COUNTRY-STYLE WHITE GRAVY ...
From divascancook.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
From onceuponaloaf.com
THIS HEALTHIER CHICKEN-FRIED CHICKEN WITH COUNTRY GRAVY ...
From southernkitchen.com
CHICKEN FRIED CHICKEN RECIPE WITH COUNTRY GRAVY - OH SO ...
From ohsodelicioso.com
21 COUNTRY CHICKEN RECIPES - HOME STRATOSPHERE
From homestratosphere.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY NUTRITION FACTS ...
From eatthismuch.com
CHICKEN FRIED CHICKEN WITH GRAVY - EASY CHICKEN RECIPES
From easychickenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love