Pan Fried Chicken With Cream Gravy Food

FRIED CHICKEN WITH PAN GRAVY

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.

CHICKEN FRIED STEAK W/CREAM GRAVY

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.

FRIED CHICKEN WITH CREAMY GRAVY

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.

PAN FRIED CHICKEN WITH CREAM GRAVY

Steps:

• 1. Preheat oven to 250 degrees.
• 2. In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
• 3. In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
• 4. Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.

BAKED FRIED CHICKEN WITH PAN GRAVY

Steps:

• To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
• Set oven to 400 degrees.
• Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
• Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
• Reserve 2 heaping tablespoons of flour mixture; set aside.
• Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
• Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
• Remove the chicken; set aside in a warm place.
• For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
• In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
• Whisk the milk mixture into the onion/mushroom mixture.
• If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
• Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
• Serve the gravy with the chicken.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

CHICKEN FRIED CHICKEN & CREAM GRAVY

Steps:

• Mix Flour, saltines, Lawry's, Tony Chachere's, black pepper, ground red pepper, and baking powder in a shallow dish. Mix eggs and milk in a separate dish. Dredge chicken cutlets in the flour mixture, then the milk mixture and again in the flour mixture. Set aside for 10 minutes to allow the flour to adhere to the chicken. Pour oil 1/4 in deep in a large frying pan over medium high heat. Add 2 TBSP bacon grease to the oil. After oil is heated, add the cutlets to the pan, cooking 4 at a time. Fry until golden brown on both sides and cooked through. (It took me between 10 - 12 minutes total for each batch, a meat thermometer helps!) Remove that batch of cutlets onto a paper towel covered pan or plate. Add more oil as needed and finish the second batch.
• Once the chicken is done cooking, it is time to make the gravy. Remove all but 1/4 cup of drippings in the pan, making sure to leave all the tiny bits in the bottom. Over medium heat, whisk in the flour until smooth then add in the milk and keep whisking until it starts to thicken. Add the salt and pepper and taste to adjust for seasonings. Serve the gravy over your chicken with some mashed potatoes and something GREEN!!!!

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE

Steps:

• For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
• One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
• Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
• For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.
• Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
• Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
• Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
• Transfer the chicken to a paper towel-lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.

CHICKEN FRIED STEAK AND CREAM GRAVY

Steps:

• 1. Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces.
• 2. Combine milk, hot pepper sauce and salt in a bowl.
• 3. Measure 1 cup of flour into a bowl.
• 4. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
• 5. Dip steak into flour, milk mixture then into seasoned flour.
• 6. Set aside until all meat is coated.
• 7. Heat 1 or 2 inches of oil in fry pan.
• 8. Fry meat until both sides are golden brown, about 2 minutes per side.
• 9. Drain on paper towels.
• 10. Serve with cream gravy, mashed potatoes and gravy.
• 11. CREAM SAUCE: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
• 12. Gradually stir in 2 1/2 cups milk.
• 13. Cook and stir over medium heat until thickened.
• 14. Season with salt and pepper.
• 15. Cover steaks with gravy when served.
• 16. Makes 2 cups.