FRIED CHICKEN WITH CREAMY GRAVY
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
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
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
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.
FRIED CHICKEN AND GRAVY
Steps:
- Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated.
- Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate.
- Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.
- Plate the chicken and pour some gravy over the top to serve.
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
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
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
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.
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make chicken:
- Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
- Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
- Make gravy:
- Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
SOUTHERN FRIED CHICKEN WITH GRAVY
Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
FRIED CHICKEN WITH GRAVY
Provided by Jean Anderson
Categories Chicken Fry Dinner Lunch Deep-Fry Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Arrange the pieces of chicken, not touching and one layer deep, in a shallow baking dish or nonreactive pan. Sprinkle with the salt, cover, and refrigerate overnight.
- 2. When ready to fry the chicken, drain off all accumulated juices and pat the chicken dry on several thicknesses of paper toweling. Sprinkle the chicken with the pepper, then dredge by shaking a few pieces at a time in the flour in a plastic zipper bag. As you remove the chicken from the dredging flour, shake off the excess flour.
- 3. Pour the oil into a large iron skillet until about an inch deep, set over moderate heat, and as soon as steam begins to rise from the oil, add the pieces of chicken, skin side down. Fry slowly for 30 minutes, keeping the heat at moderate or moderately low so that the chicken doesn't overbrown; turn and fry 30 minutes more. Add the 1 tablespoon water (the oil will spit and sputter), cover the skillet, and let stand until the spitting stops.
- 4. Remove the chicken to several thicknesses of paper toweling to drain, arranging so the pieces don't touch one another. Also lay a sheet of paper toweling on top.
- 5. For the gravy: Pour the oil and drippings from the skillet, then spoon 4 tablespoons of them back into the skillet. Blend in the flour, and cook and stir over moderately low heat for about 5 minutes or until a nice rich brown. Whisk in the water, salt, and pepper, then cook, whisking constantly, for about 5 minutes or until thickened, smooth, and no raw starch taste lingers. Taste for salt and pepper and adjust as needed. Pour the gravy into a heated gravy boat.
- 6. Pile the chicken onto a heated platter and serve. Pass the gravy along with a basket of fresh-baked biscuits .
OVEN-FRIED CHICKEN WITH CREAMY GRAVY
If desired you could omit oven baking and completely fry the chicken pieces in oil, increase oil to 3 cups for this, fry turning occasionally for about 30 minutes or until chicken is cooked through. One 3-1/2 to 4-pound chicken cut up can be used instead of the chicken thighs or use all breasts, I prefer to use all the same so the chicken cooks at the same time. *NOTE* if you wanted to take this chicken to a whole new level then brine in recipe#168990 for 24 hours, rinse the chicken thoroughly and completely under cold water, then continue with the recipe as stated, if you are using skin on chicken breasts I would highly recommend using the brine ;-)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl beat 1/2 cup milk with 1 egg.
- In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
- Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
- Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
- Repeat with remaining chicken pieces using the same method.
- In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
- Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
- Using large tongs remove the chicken to a foil-lined greased baking sheet.
- Set oven to 400 degrees.
- Bake for about 30 minutes or until cooked through.
- Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
- Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
- Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
- Reduce heat to low and simmer for about 3-5 minutes.
- Season with black pepper to taste and salt if desired.
- Serve immediately with the baked chicken.
Nutrition Facts : Calories 1017.3, Fat 68.8, SaturatedFat 18.9, Cholesterol 244.4, Sodium 217.7, Carbohydrate 53.8, Fiber 2.4, Sugar 0.6, Protein 44.7
DEEP-FRIED CREAMY CHICKEN GRAVY
These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
- Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
- Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
- Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
- Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g
CHICKEN FRIED STEAK WITH GRAVY RECIPE
This Chicken Fried Steak is so easy to throw together on busy nights and tastes absolutely amazing.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F.
- Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
- Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 40 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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