Chicken Fried Chicken With White Gravy Food

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BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY



Burton's Southern Fried Chicken with White Gravy image

Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.

Provided by Jinbellroc

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h50m

Yield 4

Number Of Ingredients 21

2 cups buttermilk
1 teaspoon onion powder
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
¼ cup chopped fresh sage
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2 skinless, boneless chicken breast halves, halved
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 eggs
2 tablespoons whole milk
ground black pepper to taste
2 cups grapeseed oil for frying
½ cup all-purpose flour
½ cup quick-mixing flour (such as Wondra®)
2 cups whole milk
1 pinch salt and ground white pepper to taste

Steps:

  • Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
  • Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
  • Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
  • Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
  • Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
  • Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g

CHICKEN FRIED STEAK WITH WHITE GRAVY 2



Chicken Fried Steak with White Gravy 2 image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds boneless round steak, fat trimmed and pounded 1/4-inch thick with a meat tenderizer
3 cups all-purpose flour
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons sweet paprika
3 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
2 cups buttermilk
Canola oil
8-ounce slab bacon, cut into lardons
2 heaping tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Fresh thyme and parsley sprigs, for garnish

Steps:

  • For the chicken fried steak: Preheat the oven to 250 degrees F. Cut the steak into 4 equal portions.
  • Combine the flour, garlic powder, onion powder, paprika, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a bowl. Divide between two baking dishes. Place the buttermilk in a medium baking dish, add the remaining half of the spices and season with salt and black pepper.
  • Dredge the steak pieces a few at a time in the first dish of seasoned flour and pat off any excess. Then dip in the buttermilk and allow any excess to drain off. Dredge in the second dish of seasoned flour and pat off the excess. Put the steak 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.
  • For the gravy: Remove all but 2 tablespoons of the fat from the skillet, 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 skillet to the stove over medium heat. Whisk the flour into the skillet 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 black pepper.
  • Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.

MARYLAND FRIED CHICKEN WITH WHITE GRAVY RECIPE



Maryland Fried Chicken With White Gravy Recipe image

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.

Provided by Daniel Gritzer

Categories     Entree     Mains

Time 30m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 whole chicken (3 to 4 pounds), cut into 8 serving pieces , backbone reserved
Vegetable oil or lard, for frying
2 tablespoons butter
1 1/2 cups whole milk
Corn on the cob, white bread with butter, and mashed potatoes, for serving

Steps:

  • Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.
  • In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm.
  • Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.
  • Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes.

Nutrition Facts : Calories 828 kcal, Carbohydrate 20 g, Cholesterol 176 mg, Fiber 1 g, Protein 51 g, SaturatedFat 14 g, Sodium 902 mg, Sugar 6 g, Fat 60 g, UnsaturatedFat 0 g

CHICKEN FRIED STEAK WITH WHITE GRAVY



Chicken Fried Steak with White Gravy image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
2 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
Canola oil
1/2 pound slab bacon, cut into lardons
2 heaping tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme
Salt and freshly ground black pepper
Fresh thyme sprigs

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 steak 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.

GWEN'S FRIED CHICKEN WITH MILK GRAVY



Gwen's Fried Chicken with Milk Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

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.

FRIED CHICKEN AND GRAVY



Fried Chicken and Gravy image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 5 servings

Number Of Ingredients 7

1 pound self-rising flour
1 tablespoon pepper
1 tablespoon garlic salt
1 tablespoon salt
5 pieces bone-in chicken
Vegetable oil, for frying
1 small yellow onion, chopped

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.

PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY



Perfect Chicken Fried Steak With Classic Brown Gravy image

Make and share this Perfect Chicken Fried Steak With Classic Brown Gravy recipe from Food.com.

Provided by dogsinatub

Categories     Steak

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 -4 cubed round steaks (you can always use a better cut of beef if you so choose)
2 cups flour
2 eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon thyme
salt and pepper
1/2 large onion, diced
4 tablespoons butter (1/2 stick)
4 tablespoons flour
2 cups beef stock
1/4 cup cream
salt and pepper

Steps:

  • salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
  • for the gravy -.
  • brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
  • ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
  • enjoy!

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY



Chicken Fried Chicken With Country Gravy image

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

1 -2 lb chicken breast, pounded thin
2 cups flour (for dredging)
2 -3 eggs
1/4 cup milk
salt and pepper
1/2 cup oil (for frying)
1/2 cup butter
2 tablespoons flour
1 cup light cream
salt and pepper
pan dripping

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 (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)



Chicken (Country) Fried Steak and White Gravy (Bobby Flay) image

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

1 1/4 lbs boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
salt, Kosher
black pepper, fresh ground
2 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
canola oil
1/2 lb thick slab bacon, cut into lardons
2 tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
fresh thyme, finely chopped
salt & freshly ground black pepper
fresh thyme sprig

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.

FRIED CHICKEN WITH PAN GRAVY



Fried Chicken with Pan Gravy image

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

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

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.

CHICKEN FRIED CHICKEN WITH MILK GRAVY



Chicken Fried Chicken With Milk Gravy image

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

4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1 egg, beaten
4 tablespoons oil
1/4 cup flour
1 cup fat-free evaporated milk
2 cups milk (I use 2%)
1/2 teaspoon poultry seasoning
salt and pepper

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.

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