Creamy Pan Fried Chicken Recipes

PAN FRIED CHICKEN

Pan Fried Chicken image

I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
2 envelopes Italian salad dressing mix
1-1/2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon onion powder
1/2 teaspoon curry powder, optional
1 cup 2% milk
2 broiler/fryer chickens (4 pounds each), cut up
1/4 cup butter, melted

Steps:

Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.

FRIED CHICKEN WITH CREAMY GRAVY

Fried Chicken with Creamy Gravy image

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Provided by Gina

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

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.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g

CREAMY PAN-FRIED CHICKEN

Creamy Pan-Fried Chicken image

In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 egg
1 tablespoon milk
3/4 cup plus 2 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt, divided
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
1/4 cup canola oil
4 green onions, sliced
1 cup sliced fresh mushrooms
2 tablespoons minced fresh dill or 2 teaspoons dill weed
2 cups half-and-half cream

Steps:

In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.

Nutrition Facts : Calories 780 calories, Fat 49g fat (16g saturated fat), Cholesterol 245mg cholesterol, Sodium 1079mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 51g protein.

QUICK AND EASY PAN FRIED CHICKEN

Quick and Easy Pan Fried Chicken image

Crispy chicken one side, succulent all the way through with a hint of the mediterranean. Absolutely delicious and ideal for parties served with salad or as a main meal with seasonal vegetables.

Provided by Triedandtested

Categories Chicken Thigh & Leg

Time 28m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 whole chicken legs
1 tablespoon oil
1 -1 1/2 teaspoon salt
1 teaspoon dried oregano

Steps:

Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
Meanwhile heat the oil in a large frying pan on medium heat.
Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
Plate with skin side down and serve with seasonal vegetables or salad.
Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.

Nutrition Facts : Calories 343.1, Fat 23.7, SaturatedFat 6.1, Cholesterol 138.6, Sodium 713.3, Carbohydrate 0.2, Fiber 0.1, Protein 30.3

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