Just Simple Fried Chicken N Gravy Recipes

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HOMEMADE CHICKEN GRAVY



Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 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

GWEN'S FRIED CHICKEN WITH MILK GRAVY



Gwen's Fried Chicken with Milk Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

Steps:

  • For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
  • Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
  • Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
  • Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
  • For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
  • Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

FRIED CHICKEN AND GRAVY



Fried Chicken and Gravy image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 5 servings

Number Of Ingredients 7

1 pound self-rising flour
1 tablespoon pepper
1 tablespoon garlic salt
1 tablespoon salt
5 pieces bone-in chicken
Vegetable oil, for frying
1 small yellow onion, chopped

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 GRAVY (EASY!)



Chicken Gravy (Easy!) image

Make and share this Chicken Gravy (Easy!) recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3

2 cups low sodium chicken broth (Herbox or Campbell's Healthy Request reduced sodium)
3 tablespoons cornstarch
1 teaspoon poultry seasoning

Steps:

  • Bring chicken stock to a boil.
  • Dissolve cornstarch in a small amount of cold water and add to chicken stock.
  • Season to taste with poultry seasoning and cook until thickened.
  • Serve!

Nutrition Facts : Calories 43.2, Fat 0.8, SaturatedFat 0.2, Sodium 36.6, Carbohydrate 7.2, Fiber 0.1, Sugar 0.2, Protein 2.5

GARLIC CHICKEN 'N' GRAVY



Garlic Chicken 'n' Gravy image

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

BAKED FRIED CHICKEN WITH PAN GRAVY



Baked Fried Chicken With Pan Gravy image

Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

7 -8 chicken pieces (skin left on) or 1 whole chicken, cut up (skin left on)
buttermilk, to cover chicken pieces
1/2 cup butter, melted
1 1/2 cups flour
1 tablespoon seasoning salt
pepper
1/2 teaspoon garlic powder
2 teaspoons paprika
1 pinch cayenne pepper (optional)
2 -3 tablespoons onions
1 cup fresh mushrooms, sliced (or coarsley chopped)
3 tablespoons butter
2 tablespoons seasoned flour (left over from the chicken coating)
1 cup half-and-half cream or 1 cup full-fat milk
1 -2 teaspoon chicken bouillon powder, use if needed (or can use a bouillon cube) (optional)

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.

Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2

EASY CHICKEN GRAVY



Easy Chicken Gravy image

Easy chicken gravy kicks up the flavor on any side dish. Don't know how to make chicken gravy? We've made it simple with a recipe that takes just 15 minutes and 4 ingredients. Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over your mashed potatoes in no time.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 8

Number Of Ingredients 4

2 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
Dash pepper

Steps:

  • In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
  • In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 280 mg, Sugar 0 g, TransFat 0 g

MOM'S BAKED FRIED CHICKEN AND GRAVY



Mom's Baked Fried Chicken and Gravy image

Provided by Pam Ross

Yield Serves 4

Number Of Ingredients 16

For the chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

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.

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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MARYLAND FRIED CHICKEN RECIPE - SMG-SR.JP
2022-05-10 The Gravy Once the chicken is fried, I transfer it to a warm oven to keep warm and quickly whip up the gravy. Cover and chill. Do not crowd the pan. Using the same whisk, blend the wet ingredients. With a sharp knife, slice the skin between the leg and the breast. In a shallow bowl, season flour with salt and pepper. The Story. Dip flour coated chicken into egg mixture; …
From smg-sr.jp


CHICKEN-FRIED CHICKEN WITH CREAMY GRAVY - NORINE'S NEST
2018-11-02 Instructions. Rinse and pat dry 3 boneless skinless chicken breast. Using a sharp knife, fillet chicken breast lengthwise to create two halves. Season with seasoning salts and pepper. Place in medium bowl and cover with buttermilk. Cover bowl with plastic wrap, and place in refrigerate to marinate for 4-6 hours.
From norinesnest.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


SIMPLE FRIED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
2021-09-12 Place the chicken on a rimmed baking dish or large platter, cover, and refrigerate for 2 to 4 hours. The Spruce / Julia Hartbeck. Bring the chicken to room temperature. Pour about 1 1/2 inches of vegetable oil in a deep skillet or Dutch oven and place it over medium heat until the oil reaches 350 F.
From thespruceeats.com


CHICKEN FRIED CHICKEN WITH SOUTHERN PEPPERED MILK GRAVY
2011-02-23 Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.
From deepsouthdish.com


SKILLET FRIED CHICKEN WITH HOMEMADE CHICKEN GRAVY
2010-05-19 Skillet fried chicken, mashed potatoes and gravy with a side of green beans. This is the first meal I ever learned how to prepare. I know my chicken frying. A third-generation Kansas farm girl, I grew up on my mother’s family recipe for Crisco fried chicken. On the farm, my father would kill a chicken, my mother would dress it, cut it up and ...
From highlandsranchfoodie.com


FRIED CHICKEN AND MILK GRAVY RECIPE
Crecipe.com deliver fine selection of quality Fried chicken and milk gravy recipes equipped with ratings, reviews and mixing tips. Get one of our Fried chicken and milk gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chicken-Fried Steak with Peppered Gravy This chicken-fried steak with peppered gravy recipe puts forward a …
From crecipe.com


YOUR FRIED CHICKEN NEEDS THESE GRAVY RECIPES | YUMMY.PH
2016-11-22 Mustard Gravy Any fried food will benefit with a little gravy on the side. Gravy not only adds another layer of flavor to a dish, it's can actually enhance the flavors of a dish. That's why there's more than one recipe for gravy and this mustard version not only goes great with the bangus loaf it originally is paired off with, the tangy mustard ...
From yummy.ph


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