Budget Southern Fried Chicken N Gravy Recipes

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

Steps:

• Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
• In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
• Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
• Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

BURTON'S SOUTHERN FRIED CHICKEN WITH 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.

SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY

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.

SOUTHERN FRIED CHICKEN WITH GRAVY

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.

SOUTHERN FRIED CHICKEN W/CREAM GRAVY

Steps:

• Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
• Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
• Pour enough oil into a large skillet to make a depth of 1".
• Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
• If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
• (Stand back, so you don't get splattered).
• Add chicken, skin side down.
• When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
• Turn chicken pieces after 15 minutes.
• Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
• Drain on paper toweling, keep warm.
• Serve with Cream Gravy, if you wish.
• For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
• Stir in 2 tablespoons flour; heat until light brown.
• Remove from heat; gradually stir in 1 cup light cream.
• Return to heat; cook, stirring constantly, until thickened and bubbly.
• If too thick, add more cream.
• Taste; add salt and pepper as needed.
• Makes about 1-1/4 cups.

FAVORITE FRIED CHICKEN GRAVY

Steps:

• Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
• In a small bowl, combine the leftover flour and broth or water. Mix until smooth. Crumble the bullion cube and add this to the water/flour mixture. Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.