Fried Chicken With Peppery Gravy Recipes

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BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY



Burton's Southern Fried Chicken with White Gravy image

Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.

Provided by Jinbellroc

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h50m

Yield 4

Number Of Ingredients 21

2 cups buttermilk
1 teaspoon onion powder
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
¼ cup chopped fresh sage
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2 skinless, boneless chicken breast halves, halved
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 eggs
2 tablespoons whole milk
ground black pepper to taste
2 cups grapeseed oil for frying
½ cup all-purpose flour
½ cup quick-mixing flour (such as Wondra®)
2 cups whole milk
1 pinch salt and ground white pepper to taste

Steps:

  • Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
  • Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
  • Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
  • Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
  • Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
  • Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g

FRIED CHICKEN WITH PAN GRAVY



Fried Chicken with Pan Gravy image

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

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

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.

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

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

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

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

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

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.

CHICKEN-FRIED STEAK WITH CRACKED PEPPER GRAVY



Chicken-Fried Steak With Cracked Pepper Gravy image

Make and share this Chicken-Fried Steak With Cracked Pepper Gravy recipe from Food.com.

Provided by bugsbunnyfan

Categories     Steak

Time 1h35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons pepper, freshly ground
1 teaspoon cayenne
2 eggs
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 round steaks, tenderized (about 1/2 pound each)
1/4 cup unsalted butter
2 tablespoons flour
1 1/3 cups milk
salt
1 teaspoon cracked pepper

Steps:

  • Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
  • Prepare the batter by mixing the eggs with a whisk, in a large bowl.
  • Add the cream, and beer. Whisk to blend.
  • Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
  • Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
  • Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
  • Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
  • CREAM GRAVY Melt the butter in a heavy saucepan.
  • When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
  • Slowly add the milk, continuing to whisk to keep lumps from forming.
  • Season with salt and pepper.
  • Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Nutrition Facts : Calories 1635.7, Fat 147.3, SaturatedFat 34.5, Cholesterol 241.1, Sodium 1017.8, Carbohydrate 46, Fiber 1.9, Sugar 0.3, Protein 32.9

CHICKEN FRIED STEAK WITH PEPPERED CREAM GRAVY



Chicken Fried Steak With Peppered Cream Gravy image

Make and share this Chicken Fried Steak With Peppered Cream Gravy recipe from Food.com.

Provided by Nimz_

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 (8 ounce) top sirloin steaks (1/2 inch thick) or 8 (8 ounce) top round steaks (1/2 inch thick)
salt & freshly ground black pepper
1 cup all-purpose flour, more as needed
1/8 teaspoon cayenne pepper
2 large eggs, beaten
vegetable oil (for frying)
3 tablespoons all-purpose flour
salt & freshly ground black pepper
1 1/2 cups milk, at room temperature

Steps:

  • Pat the steaks dry and season with salt and pepper.
  • Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
  • Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
  • Dredge again in the flour, shaking off any excess.
  • Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
  • Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
  • When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
  • Remove the steaks and keep warm.
  • For the gravy:.
  • Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
  • Reduce the heat to medium, and add the flour, salt and pepper.
  • Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
  • Slowly whisk in the milk, about 1/2 cup at a time.
  • Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
  • Season again with salt and pepper, if necessary.
  • Serve the gravy over the chicken-fried steaks.

Nutrition Facts : Calories 1707.6, Fat 109.8, SaturatedFat 43.3, Cholesterol 562.8, Sodium 397.9, Carbohydrate 32.6, Fiber 1, Sugar 0.3, Protein 137.4

SKILLET FRIED CHICKEN WITH BLACK PEPPER GRAVY



Skillet Fried Chicken with Black Pepper Gravy image

When cooking a large amount, I often have two cast-iron skillets going and juggle the cooking between the two.

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup whole or 2-percent milk
1 cup homemade chicken stock, reduced-fat low-sodium chicken broth or water
Cooked rice, for serving
One 2- to 2 1/2-pound chicken, cut into 8 pieces
Coarse kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus more if needed
1/4 teaspoon cayenne pepper, or to taste
Canola oil, for frying

Steps:

  • Sprinkle the chicken with salt and pepper and set aside. Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.
  • Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
  • Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
  • Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
  • Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes. Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.
  • Serve the gravy with the rice and chicken.

CHICKEN-FRIED STEAK WITH CRACKED-PEPPER GRAVY



Chicken-Fried Steak with Cracked-Pepper Gravy image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
1 teaspoon cayenne
2 eggs
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 tenderized round steaks (about 1/2 pound each)
2 cups Cracked Pepper Gravy, recipe follows
1/4 cup unsalted butter
2 tablespoons flour
1 1/3 cup milk
Salt, to taste
1 teaspoon cracked pepper

Steps:

  • Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper.
  • Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside.
  • In a deep, heavy skillet, heat the oil to 350 degrees.
  • While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.
  • When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done.
  • Pour Cracked Pepper Gravy over the steaks and serve.
  • Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.

FRIED CHICKEN WITH PEPPERY GRAVY



Fried Chicken With Peppery Gravy image

Oh man this takes me back. Talk about the ultimate comfort food! I'm a sucker for creamy, peppery gravy! You must make mashed potatoes with this! This recipe is easy to double if you need. It's just me and DH, so I only make 2 breasts. I hope you like this as much as I do! Enjoy!

Provided by KPD123

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, pounded to about 1/2-inch thick
1 (12 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/3 cup vegetable oil

Steps:

  • Combine milk and lemon juice in a shallow bowl. In another shallow bowl, combine flour, salt, pepper and cayenne.
  • Dip chicken in milk and then flour. Reserve leftover flour and milk for gravy.
  • In a large skillet, heat oil over medium-high heat. Let oil get really hot before adding chicken! Fry chicken about 5 minutes on each side, until golden brown and cooked through. Remove chicken from pan.
  • Add remaining flour to skillet with pan drippings. Cook, stirring constantly over medium-high heat until flour is golden, about 1 minute.
  • Gradually stir in remaining milk. Cook, wisking well until gravy is smooth and thickened, which should be about 2 minutes.
  • Spoon gravy over chicken and serve!

CHICKEN FRIED CHICKEN WITH WHITE GRAVY



Chicken Fried Chicken with White Gravy image

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

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

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 WITH BLACK PEPPER GRAVY



Fried Chicken with Black Pepper Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon yellow mustard powder
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
Kosher salt and freshly cracked black pepper
2 cups low-fat buttermilk
1/4 cup hot sauce
1 tablespoon apple cider vinegar
2 pounds bone-in, skin-on chicken thighs (about 8)
One 16-ounce container vegetable shortening
1 quart neutral frying oil
2 cups whole milk
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 dashes hot sauce

Steps:

  • For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl.
  • Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack.
  • Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper.
  • Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.)
  • Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F.
  • Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken.
  • For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken.

PEPPERY CHICKEN FRIED CHICKEN



Peppery Chicken Fried Chicken image

Typically, in Texas and surrounding states, chicken fried steak is deep fried in a pan and served with traditional peppered milk gravy. Got this form southern living.

Provided by Shesbittersweet

Categories     One Dish Meal

Time 42m

Yield 8 serving(s)

Number Of Ingredients 10

8 (6 ounce) boneless skinned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons fresh ground black pepper, divided
76 saltine crackers, crushed (2 sleeves)
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
peanut oil

Steps:

  • Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  • Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
  • Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  • Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  • Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

Nutrition Facts : Calories 646.9, Fat 17.2, SaturatedFat 7.4, Cholesterol 238.6, Sodium 1925.3, Carbohydrate 62.2, Fiber 2.1, Sugar 0.4, Protein 57.2

FRIED CHICKEN WITH GRAVY



Fried Chicken with Gravy image

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

One 3- to 3 1/2-pound broiler-fryer, cut up for frying (see Note above)
2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup unsifted all-purpose flour
Vegetable oil for frying or lard, if you can get it (Mrs. McCollum used lard)
1 tablespoon water
Gravy
4 tablespoons skillet drippings
1/3 cup unsifted all-purpose flour
2 cups water or milk, if you prefer milk gravy (the McCollums don't)
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

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 .

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From countryrecipebook.com


EASY FRIED CHICKEN WITH GRAVY - YUMMY KITCHEN
2022-06-24 Prepare the chicken drumsticks and arrange them in a container. Pour the chicken batter and gently mix to coat each chicken with the batter. Set aside and marinate for at least an hour. Heat a lot of oil in a pan. Gently add the drumsticks in the oil and deep fry for 10 to 12 minutes using medium heat.
From yummykitchentv.com


CHICKEN-FRIED STEAK WITH GRAVY RECIPE - TODAY.COM
2022-06-16 Place the breaded meat on a clean plate and then repeat with the remaining meat. 4. Add the oil to a large skillet. Heat over medium heat until the oil reaches 350 F. 5. Cook the meat, two to ...
From today.com


EASY PAN FRIED CHICKEN WITH GRAVY - REAL MOM KITCHEN
2018-05-01 Preheat oven to 250 degrees. In a bowl, combine the salt, onion powder, cumin, black pepper, garlic powder, and white pepper together. Set aside 2 tsp of the spice mix and mix the remaining amount with the 2/3 cup flour. Now it’s time to bread the chicken. Dip the breasts in the flour mixture, followed by the buttermilk, then finishing off ...
From realmomkitchen.com


FRIED CHICKEN WITH GRAVY | LOUISIANA KITCHEN & CULTURE
Blend in the flour, and cook, stirring, 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 ...
From louisiana.kitchenandculture.com


CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE - SERIOUS EATS
2020-05-22 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.
From seriouseats.com


CHICKEN FRIED CHICKEN WITH GRAVY - THESUPERHEALTHYFOOD
2022-07-17 Set the temperature for 360F degrees and heat for about 5-6 minutes (until warmed through). Reheat the gravy in the microwave or on stove top and pour over steaks when serving. Chicken Fried Chicken can also be reheated in the oven. Preheat the oven to 350F degrees. Place chicken on a baking sheet.
From thesuperhealthyfood.com


CHICKEN FRIED CHICKEN - EASY CHICKEN DINNER WITH HOMEMADE GRAVY!
2021-02-17 1. In a wide brimmed bowl, combined crushed saltine crackers, black pepper, white pepper, paprika and onion powder. Set aside. In a second wide brimmed bowl, place buttermilk in bowl or combine lemon juice and milk in bowl and let sit for 5 minutes. 2.
From thenovicechefblog.com


ULTIMATE CHICKEN FRIED STEAK WITH WHITE PEPPER GRAVY
2020-09-15 When brining is complete, add oil to a deep, heavy skillet and heat to 365 degrees. In a large bowl combine flour, baking powder, baking soda, paprika, onion powder and garlic powder. Using a pair of tongs, lift one steak from the brining solution, and dip into the flour mixture, coating it heavily with the flour.
From flourchild.com


COUNTRY FRIED CHICKEN AND GRAVY - EASY CHICKEN RECIPES
2022-07-08 Heat the oil over medium-high heat until it registers 350°F. Working in 2 batches, fry the chicken until golden brown, 4-5 minutes per side. Transfer it to the prepared baking sheet and keep it warm in the oven until ready to serve. To make the gravy, melt the butter in a medium saucepan over medium heat.
From easychickenrecipes.com


HERB FRIED CHICKEN WITH BLACK PEPPER GRAVY – ALL RECIPES GUIDE
2017-09-08 While not exactly healthy, this dish calls out to you promising warmth, satisfaction, and comfort. Today’s recipe is a variation of this southern classic. It has herbs in the crust of the chicken, and it has garlic in the gravy. Now before you say “Eeeewww!” think of it this way. It’s more like fried chicken and gravy, Italian style.
From allrecipesguide.net


CHICKEN-FRIED STEAK WITH PEPPERED GRAVY RECIPE - COOKING CHANNEL
Pan-fry 2 steaks at a time, 1 to 1 1/2 minutes per side. Drain on paper towels. Keep warm. Making the peppered gravy: Drain excess oil from the pan, leaving about 2 tablespoons. Add the flour and stir to blend. Cook, while stirring, until the flour smells nutty and begins to brown, about 2 minutes. Whisk in the beef stock, balsamic vinegar ...
From cookingchanneltv.com


FRIED CHICKEN STEAK WITH PEPPER GRAVY | PANLASANG PINOY MEATY …
2020-09-23 To cook chicken steak with pepper gravy; Set up breading station. Place flour, eggs and breadcrumbs in separate pans or shallow bowls. Place the chicken breast fillets in between two pieces of plastic wrap. Using a meat mallet, pound the fillets to an even thickness. Season with salt, pepper and paprika. Dip the fillets in the flour and shake ...
From panlasangpinoymeatrecipes.com


CHICKEN-FRIED STEAK WITH PEPPERED GRAVY RECIPES AND FOOD TIPS
Chicken-fried steak with peppered gravy recipes, articles and photos to love. Choose from hundreds of Chicken-fried steak with peppered gravy recipes that you can cook easily and quickly. Prepare your ingredients and start cooking Chicken-fried steak with peppered gravy today. Enjoy discovering of new meals and food from the best Chicken-fried steak with …
From recipes.camp


CHICKEN-FRIED STEAK & GRAVY - HEARTLANDCOOKING.COM
Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Step 11. Cook and stir over medium heat until golden brown, about 3-4 minutes. Step 12. Gradually whisk in the water and remaining milk. Step 13. Bring to a boil, stirring constantly. Step 14.
From heartlandcooking.com


FRIED CHICKEN WITH BLACK PEPPER GRAVY — DOWN-HOME COMFORT
Once upon a time, there weren't fried chicken drive-through lanes on every other corner and overflowing hotel pans of fried chicken always at the ready under a …
From foodnetwork.com


GLUTEN FREE CHICKEN FRIED CHICKEN WITH PEPPER GRAVY
2022-03-17 Pepper Gravy. Please a medium saucepan over medium heat. Add the Dairy Free milk and seasonings. Bring to a low boil. Whisk together the beef broth and cornstarch. Pour the mixture into the milk mixture. Continue to stir until the gravy thickens. Serve over the chicken and mashed potatoes.
From thesaltycooker.com


OVEN-FRIED CHICKEN WITH BLACK PEPPER GRAVY - THE DAIRY ALLIANCE
Bake for 10 minutes. Turn chicken over. Bake 10 more minutes or until chicken is cooked and coating is light brown. Serve with Black Pepper Gravy. For gravy: Heat oil in a small saucepan over medium-low heat. Stir in flour, keep stirring and cook 1 minute (do not burn). Slowly stir in milk, broth, salt and pepper; keep stirring and bring to a ...
From thedairyalliance.com


PEPPER CHICKEN GRAVY RECIPE - SEARCH NEW FOODS
2022-03-14 Cooking Steps. Heat oil in a pan. Roast cumin seeds and peppercorns till they crackle. Add garlic and onion paste, fry till golden brown. Add chicken pieces, salt, turmeric powder and cook on high flame for 5 minutes or until chicken is well done. Remove from heat and add chopped coriander leaves and mix well.
From searchfoodfy.com


CREAMY PEPPERED WHITE GRAVY - THE CHUNKY CHEF
2021-06-07 Instructions. Add butter, and melt over MED heat. Once melted, add flour, salt, pepper, thyme, and cayenne and whisk to combine. Cook flour/butter mixture for 1-2 minutes. Slowly pour in milk, about 1/2 cup at a time, whisking after each addition, until all milk has been added and no lumps remain.
From thechunkychef.com


FRIED CHICKEN WITH BACON AND PEPPER CREAM GRAVY RECIPES
(Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes. Serve chicken with gravy and bacon.
From foodnewsnews.com


HERB FRIED CHICKEN WITH BLACK PEPPER GRAVY - MY RECIPE MAGIC
2016-03-05 FOR THE CHICKEN COMBINE: 1/2 c all purpose flour 1 tsp minced fresh parsley 1 tsp minced fresh thyme 1 tsp black pepper 1/2 tsp kosher salt 1/2 c buttermilk 2 boneless, skinless chicken breasts (5-6 oz. each) Canola oil FOR THE PEPPER GRAVY COOK: 1 tsp minced garlic 3 Tbsp all purpose flour 1 1/2 tsp coarsely ground black pepper 1 cup milk 1 tsp …
From myrecipemagic.com


FRIED CHICKEN WITH PEPPERY GRAVY RECIPE - WEBETUTORIAL
Fried chicken with peppery gravy is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make fried chicken with peppery gravy at your home.. The ingredients or substance mixture for fried chicken with peppery gravy recipe that are useful to cook such type of recipes are:
From webetutorial.com


PANCAKE HOUSE-STYLE FRIED CHICKEN AND GRAVY RECIPE - PEPPER.PH
Make the gravy: Melt butter in a pan over medium heat. Add flour and cook for 1–2 minutes. Add chicken cube and stir until dissolved. Add water and stir until mixture thickens. Season with liquid seasoning, adding more to taste. Set aside. Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F.
From pepper.ph


JUICY CHICKEN FRIED CHICKEN WITH HOMEMADE GRAVY
2021-09-12 Once all the chicken is coated, let it sit for 15 minutes before frying. Heat oil in a large (12-inch or larger), deep cast iron skillet or dutch oven over medium-high heat. Add the chicken a few pieces at a time, without crowding – at least 1-2 inches apart. Fry for 3-4 minutes per side or until golden and crispy.
From yellowblissroad.com


FRIED CHICKEN WITH BACON AND PEPPER CREAM GRAVY - EPICURIOUS
2009-03-18 Step 7. Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 ...
From epicurious.com


FRIED CHICKEN WITH CREAMY GRAVY | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat. Advertisement. Instructions Checklist. Step 2. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water.
From bhg.com


CHICKEN FRIED CHICKEN WITH GRAVY - EASY CHICKEN RECIPES
2021-07-01 For the Gravy. In a large saucepan set over medium heat, melt the butter. Whisk in flour and cook for 2-3 minutes, until golden. Whisk in milk and season with salt and pepper, to taste. Bring mixture to a simmer and cook until slightly thickened, 3 to …
From easychickenrecipes.com


QUICK FRIED CHICKEN & KFC STYLE GRAVY RECIPE - HINT OF HELEN
2018-08-05 Instructions. Slice the chicken breast into even strips. In a large bowl, sprinkle the chicken strips with 1 tsp each of paprika, cayenne, garlic powder and salt. Add 1 egg to the seasoned chicken and mix to coat the chicken with the egg mixture. To another large bowl, add the 'batter' ingredients and stir to mix.
From hintofhelen.com


CHICKEN FRIED CHICKEN - MELISSASSOUTHERNSTYLEKITCHEN.COM
2017-10-26 Refrigerate uncovered for 15 minutes or up to 1 hour to allow the breading to set. To prepare: Preheat the oven to 350°F and fit a baking rack into a rimmed baking pan. Heat ¼ cup peanut or vegetable oil in a large 12-inch cast iron skillet or similar. Brown the chicken about 2 minutes per side.
From melissassouthernstylekitchen.com


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