FRIED CHICKEN WITH PAN GRAVY
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
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.
THE KITCHEN MAGPIE'S CRISPY OVEN FRIED CHICKEN
The Kitchen Magpie's Crispy Oven Fried Chicken - find out the secret to the most amazing oven fried chicken you will ever eat! Just look at that crispy skin! No crazy batter, either!
Provided by Karlynn Johnston
Categories Dinner
Time 1h30m
Number Of Ingredients 8
Steps:
- In a medium sized bowl, whisk the dry ingredients together.
- Grease a baking sheet really well and set aside.
- Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
- First, dip your chicken into the flour mixture and cover it completely.
- Then go to the egg mixture, and cover it again completely, this time with egg.
- Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
- Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
- After the 30 minutes, melt the margarine and pour over the chicken pieces.
- Preheat the oven to 400°F.
- Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
- Remove and serve!
Nutrition Facts : Calories 165 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 1538 mg, ServingSize 1 serving
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.
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
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.
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!
Provided by Erica Walker
Categories Dinner Main Course
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 635 kcal, Carbohydrate 30 g, Protein 33 g, Fat 43 g, SaturatedFat 32 g, Cholesterol 143 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY
I got this recipe from Weight Watchers magazine. It is one of Jennifer Hudson's, WW spokesperson, favorite recipes. After trying it, I can see why. The cornflake crumbs really give it that wonderful crunch. I made mine without the gravy and it was still delicious! I also used all chicken breasts. So good, you won't believe it is good for you. Points Plus Value is 8.
Provided by CookingONTheSide
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
- Place 1/2 cup flour in shallow dish.
- Place egg whites in second dish and cornflake crumbs in a third.
- Put chicken in large bowl; sprinkle with salt and cayenne.
- Add buttermilk and turn to coat.
- Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
- Place chicken on rack.
- Spray top of the chicken lightly with nonstick spray.
- Bake until golden brown and cooked through, about 45 minutes.
- Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
- Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
- Gradually whisk in chicken broth.
- Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
- Stir in sage and black pepper.
- Divide chicken among 4 plates and serve with gravy.
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
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4.3/5 (65)Total Time 1 hr 30 minsCategory Main CourseCalories 315 per serving
- Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow it to set in the refrigerator. Buttermilk would be excellent here.
- Preheat oven to 375° convection or 400° conventional. Mix 1 cup AP flour with 1 tablespoon seasoning salt (I used Lowery's), two teaspoon paprika, one teaspoon black pepper. Mix well.
- Slice up four tablespoons of butter into an oven and stovetop safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I use a 12-inch cast-iron pan.
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