Chicken Fried Lamb Chops With Creamy Gravy Food

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CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY



Chicken Fried Lamb Chops With Creamy Gravy image

Make and share this Chicken Fried Lamb Chops With Creamy Gravy recipe from Food.com.

Provided by Iron Woman

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups whole milk
salt & freshly ground black pepper
1 teaspoon sugar (preferably turbinado sugar)
oil, for frying
2 teaspoons kosher salt
1 tablespoon fresh ground black pepper
2 cups all-purpose flour
12 single-rib frenched lamb chops, 2 chops per person
2 cups buttermilk

Steps:

  • For the gravy:.
  • In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color.
  • Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk.
  • Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin).
  • Make gravy before you fry the chops.
  • For the lamb:.
  • Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F.
  • Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour.
  • Dip lamb chops in buttermilk, then back into the flour.
  • Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
  • Serve with gravy.

Nutrition Facts : Calories 882, Fat 58.9, SaturatedFat 25, Cholesterol 152, Sodium 809.7, Carbohydrate 43.9, Fiber 1.5, Sugar 8.8, Protein 41.1

CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY



Chicken Fried Lamb Chops with Creamy Gravy image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups whole milk
Salt
Freshly ground black pepper
1 teaspoon sugar (preferably turbinado sugar)
Oil, for frying
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
12 single-rib frenched lamb chops, 2 chops per person
2 cups buttermilk

Steps:

  • For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
  • For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
  • Serve with gravy.

FRIED CHICKEN WITH CREAMY GRAVY



Fried Chicken with Creamy Gravy image

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

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

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

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