Country Fried Chicken With Gravy Low Carb Recipes

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CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY



Chicken Fried Chicken with Country Gravy image

Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 15

4 chicken breasts (halved)
2 cups buttermilk
3 eggs
1/2 cup milk
2 cups flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper (or more if you like spicy)
1/2 tablespoon garlic powder
salt and pepper to taste
oil for frying (You can use peanut oil, vegetable oil, or canola oil)
1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth (or stock)
1/2 cup milk
salt and pepper (to taste)

Steps:

  • Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
  • In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
  • Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
  • Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

Nutrition Facts : Calories 635 kcal, Carbohydrate 30 g, Protein 33 g, Fat 43 g, SaturatedFat 32 g, Cholesterol 143 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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

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.

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

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

COUNTRY CHICKEN WITH GRAVY



Country Chicken with Gravy image

Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! -Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

Steps:

  • In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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

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!

SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY



Southern Fried Chicken with Country Gravy image

Categories     Picnic     Dinner     Family Reunion     Deep-Fry     Party     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 fryer chicken (2 1/2-3 1/2 lb)
Salt and freshly ground pepper
1 cup buttermilk
1 Tbsp mustard
2 tsp chopped fresh tarragon
2 tsp all-purpose flour, plus more for dredging
Vegetable oil for pan-frying
1 cup whole milk, warmed

Steps:

  • Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
  • Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
  • Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
  • Preheat the oven to 300°F.
  • Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.
  • Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6-7 minutes, then turn and fry on the second side until golden, 7-8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.
  • Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2-3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5-10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.

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