Fried Chicken With Peppery Gravy Recipes

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.

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.

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.

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!

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.

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.

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.

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.

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.

Steps:

• Remove chicken from fridge 1/2 hour to coax to room temperature.
• Beat eggs with milk in large shallow dish.
• Mix flour, pepper, salt and accent in another shallow dish.
• Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
• Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
• Repeat process one time.
• Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
• Place chicken in hot fat, do not overcrowd.
• Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
• Drain chicken on a stack of paper towels.
• Chicken may be kept warm in a 250 degree oven on a baking pan.
• For the Peppered Gravy:.
• Empty fat from pan, but leave the browned flour in the pan.
• Heat the pan over low heat until the browned flour begins to simmer.
• Stir in 4 Tablespoons flour.
• Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
• Pour in 3 cups hot milk (heat in microwave 5 minutes).
• Add salt and pepper to taste (you can't add too much pepper to this!).
• Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
• Season to taste, making sure there really is enough pepper.
• Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
• Serve with green beans, corn on the cob and sweet tea.

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.