Country Fried Chicken With Gravy Low Carb Food

COUNTRY FRIED CHICKEN WITH GRAVY - LOW CARB

Country Fried Chicken With Gravy - Low Carb image

This is another recipe I got from George Stella's cookbook & tweaked for my needs. Note: Looking at my bag of soy flour I see that Food.com's nutrients facts don't show any fiber in it, which it has. So by my calculation there should be 10 net carbs per serving not 15.

Provided by FDADELKARIM

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

canola oil, for frying
2 large eggs
2 tablespoons water
4 boneless skinless chicken breasts
2 cups soy flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup heavy cream
1/2 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
2 tablespoons sour cream (optional)

Steps:

Mix together the ingredients for the breading mix, set aside.
Place the chicken on a cutting board then use a meat tenderizing mallet to pound the chicken very thin.
Heat about an 1 tbsp of oil in a large frying pan. Then whisk together the eggs & water to make the egg wash.
Dip each piece of chicken into the breading mix then into the egg wash & back into the breading.
Once completely covered gently place the chicken into the hot oil. Fry for 2 minutes then flip & continue to fry for another 2 minutes. The final result should be golden brown & crispy on the outside.
Place the chicken onto a plate lined with paper towels to remove excess oil. then remove them to regular serving plates.
Next start the gravy by adding all the ingredients (except the sour cream) into pot. Cook over high heat for 4-5 minutes, stirring constantly until the sauce is reduced by a third.
Take off the heat then stir in the sour cream, if using. Pour over the chicken & serve immediately.

ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY

Ultra Low Fat Chicken-Fried Chicken With Cream Gravy image

Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.

Provided by Tina A

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
2 egg whites, slightly beaten
2 cups corn flakes
salt and pepper
4 tablespoons flour
1 cup chicken broth, spoon off fat
1/2 cup evaporated skim milk
1 cup skim milk
2 teaspoons Molly McButter
salt and pepper

Steps:

Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
Dip in egg white and roll in crushed corn flakes.
In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!

COUNTRY FRIED CHICKEN

Country Fried Chicken image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

Ingredients

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

Steps:

Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g

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