Fried Chicken With Creamy Gravy Recipes

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MARYLAND FRIED CHICKEN WITH CREAM GRAVY



Maryland Fried Chicken with Cream Gravy image

Categories     Milk/Cream     Chicken     Fry     Family Reunion     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1 (3-pound) chicken, cut into 8 serving pieces
1/2 cup milk
2 cups vegetable oil
1 cup water
1 1/2 cups half-and-half or light cream
Special Equipment
a deep 12-inch skillet with a tight-fitting lid (preferably not cast-iron); a deep-fat thermometer

Steps:

  • Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
  • Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.
  • Heat oil in skillet over moderately high heat until it registers 360°F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.
  • Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.
  • Pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 1/2 cup water and cook, scraping up brown bits, 2 minutes. Add half-and-half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken.

DEEP-FRIED CREAMY CHICKEN GRAVY



Deep-Fried Creamy Chicken Gravy image

These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h45m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter
½ yellow onion, finely chopped
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 ½ cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
½ cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
1 cup all-purpose flour, or as needed for dredging
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying

Steps:

  • Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
  • Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
  • Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
  • Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
  • Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

SOUTHERN FRIED CHICKEN W/CREAM GRAVY



Southern Fried Chicken W/Cream Gravy image

This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.

Provided by keen5

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up into separate pieces (about 3 lbs.)
1 cup all-purpose flour
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup light cream or 1/2 cup half-and-half
vegetable oil
2 tablespoons reserved fat, from skillet
2 tablespoons flour
1 cup light cream
salt and pepper

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.

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

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