CHICKEN WITH COUNTRY GRAVY
MY MOTHER, grandson and I put out heads and hearts together and after several tries, we came up with our version of oven fried chicken. We tweaked the ingredients until the gravy was tasty and the chicken was nicely browned and tender.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place butter and oil in a large ovenproof skillet. Place in a 425° oven for 5 minutes. Meanwhile, in a shallow bowl, combine flour and seasonings; add chicken, one piece at a time, and turn to coat., Carefully place chicken, skin side down, in hot skillet. Bake, uncovered, for 25-30 minutes on each side or until a thermometer reads 170°-175°. Remove and keep warm., Transfer 1 tablespoon of drippings from the skillet to a small saucepan; stir in flour until smooth. Gradually stir in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
COUNTRY CHICKEN WITH GRAVY
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
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
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
I had this at a restaurant in another state and had to go home and duplicate it! So comforting, so delicious!! I just have to share!
Provided by The Miserable Gourm
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
- Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
- Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!
Nutrition Facts : Calories 1043.8, Fat 75.9, SaturatedFat 29.6, Cholesterol 268.4, Sodium 342.4, Carbohydrate 53.8, Fiber 1.8, Sugar 0.4, Protein 36
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.
SMOTHERED AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
GWEN'S FRIED CHICKEN WITH MILK GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
COUNTRY FRIED CHICKEN
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
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-FRIED CHICKEN WITH GRAVY
This chicken is very moist. I usually use Club crackers for this and love the buttery flavor in the coating. Leftovers (if there are any) reheat well on a baking stone in the oven. I sometimes make another version of the gravy and don't always use the soup. But, the flavor of this compliments the chicken well and is very easy to prepare. The complete meal is served with mashed potatoes, biscuits, corn and a tossed salad....dessert is usually pie!
Provided by Ms B.
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
- Combine flour and pepper in a shallow dish.
- Pour buttermilk into a second dish.
- Spread crushed crackers on a plate.
- Dredge chicken breasts, one at a time, in seasoned flour.
- Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
- Heat oil in a 12-inch skillet over medium-high heat.
- Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
- Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
- Put remaining cracker crumbs into pan and lightly brown.
- Stir mushroom soup into drippings and crumbs.
- Combine remaining buttermilk and flour; add to soup mixture.
- Add additional milk as needed.
- Bring to a boil, stirring; remove from heat.
- Serve chicken accompanied by gravy.
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.
COUNTRY FRIED CHICKEN STEAK WITH CREAM GRAVY
Make and share this Country Fried Chicken Steak with Cream Gravy recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Meat
Time 2h4m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pound the meat with a spiked meat mallet to tenderize.
- Cut each slice crosswise into 3 pieces.
- Place in a large bowl.
- Cover with water and add the salt and vinegar.
- Marinate for 2 hours.
- Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
- Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
- Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
- Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
- For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
- Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
- Remove from the heat and gradually whisk in the milk.
- Stir in the salt and continue to whisk until thickened, about 1 minute.
- Serve over the steaks and garnish with parsley just before serving.
Nutrition Facts : Calories 201.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.3, Sodium 379.8, Carbohydrate 39.8, Fiber 1.8, Sugar 0.1, Protein 6.2
SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY
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
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.
COUNTRY FRIED CHICKEN WITH GRAVY - LOW CARB
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
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.
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