COUNTRY FRIED CHICKEN WITH CREAMY GRAVY
I got this from food.com. This is only a once in awhile recipe. Weight Watcher points: 39
Provided by Krystal McDow
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- 1. Season the chicken breasts with black pepper.
- 2. 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.
- 3. In another shallow dish whisk together eggs with 3/4 milk.
- 4. Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- 5. Pour the oil into a large skillet and heat to 360 degrees F.
- 6. 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.
- 7. Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- 8. 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.
- 9. Serve the creamed gravy with the breasts.
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
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.
SOUTHERN FRIED CHICKEN W/CREAM GRAVY
This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
- Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
- Pour enough oil into a large skillet to make a depth of 1".
- Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
- If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
- (Stand back, so you don't get splattered).
- Add chicken, skin side down.
- When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
- Turn chicken pieces after 15 minutes.
- Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
- Drain on paper toweling, keep warm.
- Serve with Cream Gravy, if you wish.
- For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
- Stir in 2 tablespoons flour; heat until light brown.
- Remove from heat; gradually stir in 1 cup light cream.
- Return to heat; cook, stirring constantly, until thickened and bubbly.
- If too thick, add more cream.
- Taste; add salt and pepper as needed.
- Makes about 1-1/4 cups.
COUNTRY FRIED CHICKEN STEAK WITH CREAM GRAVY
Make and share this Country Fried Chicken Steak with Cream Gravy recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Meat
Time 2h4m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pound the meat with a spiked meat mallet to tenderize.
- Cut each slice crosswise into 3 pieces.
- Place in a large bowl.
- Cover with water and add the salt and vinegar.
- Marinate for 2 hours.
- Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
- Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
- Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
- Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
- For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
- Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
- Remove from the heat and gradually whisk in the milk.
- Stir in the salt and continue to whisk until thickened, about 1 minute.
- Serve over the steaks and garnish with parsley just before serving.
Nutrition Facts : Calories 201.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.3, Sodium 379.8, Carbohydrate 39.8, Fiber 1.8, Sugar 0.1, Protein 6.2
CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY
Steps:
- For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
- Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
- Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
- For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
- Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.
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.
COUNTRY FRIED STEAK WITH CREAM GRAVY
A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy!
Provided by Bev I Am
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
- Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
- Return to flour and dredge again.
- Brown steaks in hot oil in large, heavy skillet.
- Remove from skillet and drain on paper towels: set aside.
- Pour off pan drippings, reserving 3 tbs.
- Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
- Add 2 cups milk; cook stirring constantly.
- Stir in 1/2 tsp salt and 1/4 tsp pepper.
- Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
- Remove cover and cook an additional 5 minutes.
- Serves 8.
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
A wonderful and easy recipe based on one from the February/March 2007 issue of Cook's Country magazine. The contributor, Jeremy Sauer, says in its intro, "While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, in Maryland the chicken parts are simply seasoned, floured, and shallow-fried. This old-fashioned cooking method results in crisp, mahogany chicken that, with a gentle tug, sheets off the bone with its deliciously brittle skin still intact. But what really sets Maryland fried chicken apart is the creamy, black pepper-spiked pan gravy that's equally fit for drumstick dunking or mopping up with a biscuit." Cook time doesn't include the 30 minutes (up to 2 hours) refrigerator time. NOTE: To ensure even-cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks.
Provided by mersaydees
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CHICKEN:.
- Pat chicken dry with paper towels.
- In small bowl, mix together mustard, garlic powder, and salt and sprinkle evenly over chicken.
- In shallow dish combine flour and baking powder and working one piece at a time, dredge chicken parts until well coated, shaking off excess.
- Refrigerate on plate for 30 minutes (or up to 2 hours).
- With oven rack in middle position, preheat oven to 200°F degrees.
- Heat oil in large Dutch oven over medium-high heat to 375°F
- Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side.
- Lower temperature to medium, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees.
- Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. (Internal temperature should register 160 degrees for white meat and 175 degrees for dark meat.).
- Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven.
- Bring oil back to 375°F and repeat with remaining chicken.
- FOR THE GRAVY:.
- Pour off all but 1/4 cup oil in pot.
- Stir in flour and cook until golden, about 2 minutes.
- Slowly whisk in brother, cream, and pepper. Simmer until thickened, about 5 minutes.
- Season with salt and serve with chicken.
Nutrition Facts : Calories 2527.9, Fat 227.8, SaturatedFat 53.4, Cholesterol 288.5, Sodium 926.3, Carbohydrate 59.9, Fiber 2.7, Sugar 1.1, Protein 63.3
CHICKEN FRIED STEAK W/CREAM GRAVY
This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.
Provided by Mark H.
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
- Beat eggs then combine with milk.
- Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
- Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
- Turn steak over and cook for another 5 minutes or so until both sides are golden.
- Remove to a plate lined with paper towels and allow to drain.
- TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
- Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
- Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
- Taste and add more salt or pepper if necessary.
- Serve generously over each piece of chicken fried steak.
- Sop up any extra gravy with a biscuit.
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