CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
ROAST CHICKEN PAN GRAVY
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g
FRIED CHICKEN WITH PAN GRAVY
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
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.
PAN FRIED BUTTERMILK CHICKEN WITH GRAVY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
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 BACON W/CREAM GRAVY
Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;)
Provided by GeeWhiz
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over med-high heat.
- Whisk egg and milk together in a bowl.
- Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
- Double dip - first in the egg mixture, then into the flour and repeat.
- Fry in oil until golden brown.
- Serve with cream gravy for dipping; also good served with steak.
- To make cream gravy:.
- Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
CHICKEN-FRIED QUAIL WITH CREAMY THYME GRAVY
Steps:
- Quail
- Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
- Rinse the quail and pat dry with paper towels. Combine the buttermilk, egg, and hot sauce in a shallow bowl and whisk to mix. In a separate shallow bowl or plastic bag, combine the bread crumbs, flour, salt and black pepper to taste, and cayenne and stir or shake to mix.
- Pour canola oil 1/4 inch deep in a large skillet, add the bacon drippings, if using, and place over medium-high heat until sizzling hot (see Know-how, page 100).
- Dip each quail into the buttermilk mixture, then into the bread crumb mixture to evenly coat. Place in the skillet 3 or 4 at a time, taking care not to overcrowd the skillet. Cook for 4 to 5 minutes per side, until golden brown and crispy and the interior is slightly pink. If the quail are browning too quickly, reduce the heat slightly. Transfer the quail to the lined baking sheet and place in the oven to keep warm. Repeat with the remaining quail, and pour off all but 3 tablespoons of the oil, reserving the pan drippings.
- Gravy
- Add the shallot to the same skillet and cook and stir over medium heat for about 1 minute. Sprinkle the flour over the shallot and cook and stir for 1 minute more, scraping up all the brown bits from the bottom of the pan. Whisk in the milk, thyme, and salt and pepper to taste and cook, stirring, until the gravy is thick and creamy, 3 to 5 minutes.
- Spoon the gravy over the quail and serve warm.
- On the Side
- This chicken-fried quail is delicious with Summer Succotash (page 232), Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258), and Watercress Angel Biscuits (page 54). Or try them for breakfast over Country Ham and Hominy Hash (page 82) or with Buttermilk Waffles (page 91) in place of fried chicken.
- Chew on this: About Quail
- Southerners have long been crazy for quail, a small bird favored for eating and-perhaps especially-hunting. It was one of the few game species to flourish in the new landscape carved out by cotton farming, and the birds remain a favorite catch of hunters today.
- That was certainly true in my family, and I've been eating quail for as long as I can remember. Whenever my dad and grandfather brought them home from a hunt, Granny Foster would dust them lightly with flour and fry them in a skillet for breakfast along with pan gravy and angel biscuits. Like many Southerners, my grandfather called quail "bobwhites" for their characteristic whistle, which sounds like they are singing "bobwhite! bobwhite! bobwhite!" The meat tastes sort of like chicken, but with a lovely, nutty-sweet twang, and quail can be prepared in all the ways you'd prepare chicken-but with much shorter cooking times.
- Quail are so dainty that you will want to budget at least one, but more likely two, per person. Farmed quail can be bought from a number of online providers and usually come partially boned (see Sources, page 377).
PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY
This came from an old Bon Appetit magazine and is still one of my favorites. It's flavorful and very easy to prepare, but not quite as sinful as real fried chicken.
Provided by Normaone
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
- Turn and coat the chicken well.
- In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
- Add the chicken and coat completely.
- Season generously with salt and pepper.
- In a medium,heavy skillet, cook the bacon until crisp and brown.
- Transfer bacon to paper towels, leaving drippings in the skillet.
- Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
- Transfer chicken to plates and keep warm.
- In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
- Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
- Crumble the bacon and stir into gravy along with the green onions.
- Return to a boil and season with salt and pepper.
- Spoon gravy over chicken.
- Serve.
Nutrition Facts : Calories 344, Fat 13, SaturatedFat 4.2, Cholesterol 85.1, Sodium 328.5, Carbohydrate 20.7, Fiber 1.7, Sugar 2, Protein 34.8
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