Chicken Fried Chicken With Pan Gravy Food

GENERAL GILBERT'S CALIFORNIA FRIED CHICKEN WITH PAN GRAVY

Steps:

• For the fried chicken: Preheat the oven to its lowest temperature setting.
• Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.
• Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch. Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding. Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more. Drain the chicken on paper towels. Keep warm in the oven while you finish frying the rest of the chicken.
• For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper and serve with the fried chicken.
• Note: This recipe differs from what was originally broadcast.

FRIED CHICKEN WITH PAN GRAVY

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.

ROAST CHICKEN PAN GRAVY

Steps:

• Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY

Steps:

• Preheat the oven to 250 degrees F.
• For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
• For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.

CHICKEN FRIED CHICKEN WITH PAN GRAVY

Steps:

• 1. Pound chicken breasts between two pieces of cling wrap with a meat tenderizer or a rolling pin until they are about 1/4 inch thick.
• 2. I like to cut my large pieces into smaller ones for easier flipping in the frying pan and to make plate friendly portion sizes. I cut the large pieces into 3 small ones. Or leave them monster huge. It's up to you. Season both sides of the chicken with salt and pepper.
• 3. In a shallow dish combine the flour, garlic powder, 1 tsp salt, 1/2 tsp pepper and cayenne pepper (the seasoning amount is just a estimates) so feel free to add more or less to your liking. In another shallow dish combine the milk and egg. Beat the egg with a fork or whisk until it's completely combined with milk.
• 4. Set up your assembly line. 1. chicken 2. wet mixture 3. dry mixture 4. a clean plate for a coated chicken Dip the chicken in the wet mixture, then the dry mixture, wet then dry again. Each piece will be dipped 4 times before making it to the clean plate at the end.
• 5. Heat the canola oil in a heavy skillet over medium heat. Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added. Make sure it's good and hot before adding the chicken. Don't use high heat for the oil or it will burn the coating of the chicken before the inside cooks through. Fry the chicken in batches for about 3-31/2 minutes per side. When you flip it, the coating should be golden and crispy. If it's not, it's not ready to flip. Place the cooked pieces on a paper towel lined plate. The finished chicken should be cooked to an internal temperature of 165
• 6. After frying all the of the chicken , pour off the oil into a measuring cup, keeping as many of the brown bits in the pan as you can. Put about 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
• 7. Slowly add the milk to the roux, whisking constantly until all the milk has been combined. Add additional milk until the gravy is the consistency that you like. Then season, season, season with salt and pepper. Use lots of pepper and salt to taste. If you don't add enough seasoning , the gravy will just taste like liquid flour which is just plain yucky.
• 8. Serve with a side of mashed potatoes and slather the chicken and taters with the pan gravy.

CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
• Beat eggs and water together in pie plate.
• Mix flour, cornmeal, salt and pepper on wax paper.
• Dip steaks in egg mixture.
• Dip in seasoned flour mixture to coat well.
• Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
• Return all meat to skillet; lower heat; cover.
• Cook 20 minutes or until tender.
• Remove steaks to a heated platter.
• To prepare pan gravy, pour off all but 3 tblsp.
• of the pan drippings; blend in flour.
• Stir in milk, salt and pepper.
• Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
• If gravy is too thick, add more milk.

CHICKEN FRIED STEAK WITH GRAVY

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!

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY

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

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

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.

OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Heat 1/4 inch oil in heavy skillet on med-high heat.
• Combine 1 cup milk with egg. Pour into a shallow pie pan.
• Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
• Tenderize the steak well and trim off excess fat.
• Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
• When oil is hot, fry meat for 9-12 minutes.
• This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
• FOR GRAVY:.
• Pour off all but 4 Tbsp of the cooking oil from skillet.
• Over medium heat, slowly stir in the flour, stirring constantly.
• Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
• Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
• Serve this dish with Mashed Potatoes.

CHICKEN FRIED CHICKEN & GRAVY

Steps:

• Pound out chicken breast.
• Mix flour, salt, garlic powder and pepper in one dish. Place egg in another dish and beat it. Mix panko bread crumbs and pamesan cheese in a third dish
• Dredge chicken in flour mixture then egg then panko. Fry in hot oil on stove until deep brown on both sides. Remove from pan and place in baking pan and put in 400 degree oven while making gravy.
• Add onion and garlic to oil in frying pan and cook until onions are caramelized. Deglaze the pan with the wine and let almost all evaporate off. Add butter to pan with flour and make a roux.
• Slowly add cream and chicken stock. Cook until thickened and season with salt and pepper to taste.
• Remove chicken breast from oven and make sure it is not pink inside. Serve with gravy.

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

PAN FRIED CHICKEN WITH CREAM GRAVY

Steps:

• 1. Preheat oven to 250 degrees.
• 2. In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
• 3. In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
• 4. Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

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.

BAKED FRIED CHICKEN WITH PAN GRAVY

Steps:

• To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
• Set oven to 400 degrees.
• Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
• Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
• Reserve 2 heaping tablespoons of flour mixture; set aside.
• Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
• Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
• Remove the chicken; set aside in a warm place.
• For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
• In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
• Whisk the milk mixture into the onion/mushroom mixture.
• If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
• Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
• Serve the gravy with the chicken.

CHICKEN FRIED CHICKEN W/ ONIONS & BUTTERMILK GRAVY

Steps:

• 1. In a flat container ( I used a pie plate ) mix 2/3 C. flour, cheese, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1 tsp garlic powder, and 1/2 tsp cayenne. Crush cracker crumbs and place on another flat plate. Mix the egg and buttermilk.
• 2. Pound out the chicken breasts. Salt and pepper both sides.
• 3. In skillet heat oil over medium - high heat. Dredge chicken in flour mixture: dip in egg mixture, then in cracker crumbs. Add to hot oil. Reduce heat to medium; cook until chicken is golden, turning once, 2-3 minutes per side. Meanwhile, preheat oven to 400 degree ( for keeping chicken warm, while making gravy. ) If not making gravy and onions, the chicken is finished and ready to eat as soon as juices run clear.
• 4. Gravy: When chicken is finished cooking; remove from pan and keep warm in preheated oven. In the same skillet...add enough oil to saute onions. About 10 minutes.
• 5. Remove onions,leaving brown bits in skillet. Add flour; gradually add buttermilk, chicken broth, salt and pepper. Bring to a boil; cook, stirring constantly until thickened.
• 6. Serve gravy over chicken. Place fried onions on top. Enjoy! This chicken reminds me of something my Gram would make. She would love this.

QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY

Steps:

• Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
• Stir with fork until well blended.
• Put 1/2 C milk in bowl.
• Dip steak in milk first, then coat generously with flour mixture.
• Heat oil in skillet until it reaches 375°F.
• Add steaks to skillet.
• Cook until seared and well crusted on one side, about 2 minutes.
• Turn steaks with tongs, cook 2 more minutes for medium.
• Transfer steaks to a plate. Keep warm.
• To prepare gravy, pour off all but 4 T cooking oil from pan.
• Return pan to medium heat.
• Whisk in remaining 4 T flour; cook 1 minute.
• Whisk in milk; cook until thick, 3 minutes.
• Add more milk if gravy becomes too thick.
• Season with salt, pepper, and paprika.
• Serve with steak and mashed potatoes.