PAN FRIED BUTTERMILK CHICKEN WITH GRAVY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
- In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
- After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
- Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
- Yield: 6 to 8 portions
BAKED FRIED CHICKEN WITH PAN GRAVY
Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
- Set oven to 400 degrees.
- Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
- Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
- Reserve 2 heaping tablespoons of flour mixture; set aside.
- Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
- Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
- Remove the chicken; set aside in a warm place.
- For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
- In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
- Whisk the milk mixture into the onion/mushroom mixture.
- If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
- Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
- Serve the gravy with the chicken.
Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2
PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
This chicken is seasoned and pan-fried with bacon grease. Potatoes are roasted in the oil as well, mashed, and served with homemade gravy.
Provided by Chris Breese
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
- Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
- Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
- Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
- Serve gravy over potatoes and chicken.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 22.3 g, Cholesterol 87.2 mg, Fat 10.9 g, Fiber 2.6 g, Protein 30.2 g, SaturatedFat 4.6 g, Sodium 596.3 mg, Sugar 1.7 g
CHICKEN FRIED CHICKEN WITH PAN GRAVY
I love me some good ol' southern comfort food. If that's what you're looking for, well let me tell you, this Chicken Fried Chicken TAKES.THE.CAKE. -Recipe from two bite club
Provided by Nina Salazar
Categories Potatoes
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Pound chicken breasts between two pieces of cling wrap with a meat tenderizer or a rolling pin until they are about 1/4 inch thick.
- 2. I like to cut my large pieces into smaller ones for easier flipping in the frying pan and to make plate friendly portion sizes. I cut the large pieces into 3 small ones. Or leave them monster huge. It's up to you. Season both sides of the chicken with salt and pepper.
- 3. In a shallow dish combine the flour, garlic powder, 1 tsp salt, 1/2 tsp pepper and cayenne pepper (the seasoning amount is just a estimates) so feel free to add more or less to your liking. In another shallow dish combine the milk and egg. Beat the egg with a fork or whisk until it's completely combined with milk.
- 4. Set up your assembly line. 1. chicken 2. wet mixture 3. dry mixture 4. a clean plate for a coated chicken Dip the chicken in the wet mixture, then the dry mixture, wet then dry again. Each piece will be dipped 4 times before making it to the clean plate at the end.
- 5. Heat the canola oil in a heavy skillet over medium heat. Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added. Make sure it's good and hot before adding the chicken. Don't use high heat for the oil or it will burn the coating of the chicken before the inside cooks through. Fry the chicken in batches for about 3-31/2 minutes per side. When you flip it, the coating should be golden and crispy. If it's not, it's not ready to flip. Place the cooked pieces on a paper towel lined plate. The finished chicken should be cooked to an internal temperature of 165
- 6. After frying all the of the chicken , pour off the oil into a measuring cup, keeping as many of the brown bits in the pan as you can. Put about 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
- 7. Slowly add the milk to the roux, whisking constantly until all the milk has been combined. Add additional milk until the gravy is the consistency that you like. Then season, season, season with salt and pepper. Use lots of pepper and salt to taste. If you don't add enough seasoning , the gravy will just taste like liquid flour which is just plain yucky.
- 8. Serve with a side of mashed potatoes and slather the chicken and taters with the pan gravy.
PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY
Categories Chicken Kid-Friendly Quick & Easy Bacon Fall Pan-Fry Thyme Bon Appétit Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl. Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper.
- Cook bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken to drippings in skillet. Pan-fry until cooked through and brown on both sides, about 5 minutes per side. Using metal spatula, transfer chicken to plates.
- Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend. Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk in green onions and bacon and bring to boil. Season gravy with salt and pepper. Spoon gravy over chicken and serve.
FRIED CHICKEN WITH CREAMY GRAVY
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
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
More about "fried chicken with pan gravy recipes"
PAN FRIED CHICKEN WITH CREAM GRAVY - SMALL TOWN …
From smalltownwoman.com
5/5 (19)Total Time 30 minsCategory Main Meal ChickenCalories 481 per serving
- In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
- In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
- Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.
EASY PAN FRIED CHICKEN WITH GRAVY - REAL MOM KITCHEN
From realmomkitchen.com
Estimated Reading Time 2 mins
- In a bowl, combine the salt, onion powder, cumin, black pepper, garlic powder, and white pepper together. Set aside 2 tsp of the spice mix and mix the remaining amount with the 2/3 cup flour.
- Now it’s time to bread the chicken. Dip the breasts in the flour mixture, followed by the buttermilk, then finishing off with another coating of the flour.
- Add the canola oil to a large hot skillet and fry the chicken in the oil until both sides are brown and chicken is cook through.
EASY CHICKEN AND GRAVY • SALT & LAVENDER
From saltandlavender.com
5/5 (52)Total Time 30 minsCategory Main CourseCalories 255 per serving
- Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with salt & pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
CHICKEN FRIED CHICKEN WITH GRAVY RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 34Calories 557 per servingCategory Main Course
PAN FRIED CHICKEN WITH CREAM GRAVY - TASTY KITCHEN
From tastykitchen.com
CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY | CHEF DENNIS
From askchefdennis.com
EASY FRIED CHICKEN WITH GRAVY - YUMMY KITCHEN
From yummykitchentv.com
45 FRIED FOOD RECIPES THAT BRING COMFORT TO THE KITCHEN
From ca.news.yahoo.com
FRIED CHICKEN WITH GRAVY : TASTE OF SOUTHERN
From tasteofsouthern.com
CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN FRIED STEAK RECIPE - NYT COOKING
From cooking.nytimes.com
PAN FRIED CHICKEN THIGHS WITH GRAVY
From julietkitchen.com
COUNTRY FRIED CHICKEN WITH GRAVY - SOUTH YOUR MOUTH
From southyourmouth.com
BUTTERMILK FRIED CHICKEN WITH PAN GRAVY - LIFE'S …
From lifesambrosia.com
CHICKEN FRIED CHICKEN WITH PAN GRAVY - SENSE
From senseandedibility.com
8 ROAST CHICKEN RECIPES FOR COZY SUNDAY SUPPER VIBES
From seriouseats.com
PAN FRIED CHICKEN BREAST WITH BROWN GRAVY RECIPE
From recipes.net
EASY CHICKEN AND GRAVY – COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN FRIED STEAK - CULINARY HILL
From culinaryhill.com
78 BEST AIR FRYER RECIPES — WHAT TO COOK IN AN AIR FRYER
From goodhousekeeping.com
CHAIN RESTAURANT CHICKEN FRIED STEAK RANKED WORST TO BEST
From mashed.com
CHICKEN FRIED CHICKEN WITH PAN GRAVY | THE TWO BITE …
From thetwobiteclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love