BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY
Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.
Provided by Jinbellroc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h50m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g
SOUTHERN FRIED CHICKEN WITH GRAVY
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
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.
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
MY SOUTHERN FRIED CHICKEN & GRAVY
Southern style with cream gravy. Very old recipe. (**while this recipe serves 6, you can make it for 2 or 4, using less chicken, flour and cream - and possibly only one frying pan.)
Provided by ali Bresnahan
Categories Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Wash chicken pieces; pat dry. Place in a dish in a single layer; then pour 1 cup of the cream over top; chill at least 20 minutes. **NOTE: the dish or pan should be large enough that you can place chicken pieces in a single layer, and deep enough that they can soak in the cream.
- 2. Remove chicken from fridge and shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 tsp. salt, and 1/2 tsp. pepper in a paper bag to coat well. THEN: Dip each again in remaining cream in dish; shake again in flour mixture. (**Double coating gives chicken its thick crisp crust.)
- 3. Pour enough oil into each of two large frying pans to make a depth of an inch or so, and heat. (**NOTE** - if using less chicken, obviously you don't need 2 frying pans.) Carefully add chicken pieces, skin side down, to hot oil. Lower heat to medium.
- 4. Brown slowly (turn heat up or down if you need to - you want the chicken really brown but not burned of course), turning once; then turn heat down, cover and continue cooking 30 minutes, or until crisp and tender. Remove to a heated serving platter; keep warm while making gravy.
- 5. Pour all drippings from frying pan(s) into a small bowl; measure 2 Tbsp. and return to one pan. GRAVY: Stir in 1 Tbsp. of flour, remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring constantly, until bubbly. Stir in remaining cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute. Serve separately.
- 6. Serve chicken and gravy with mashed taters and biscuits. and ENJOY!!
- 7. **NOTE** tonight i made this dish for two people, using 2 large chicken breasts, each cut in thirds; and only one cup of cream. (I also made Cranberry Biscuits.)
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.
MEAN CHEF'S SOUTHERN FRIED CHICKEN AND GRAVY
Make and share this Mean Chef's Southern Fried Chicken and Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
- Cover and refrigerate 8 hours.
- Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
- Drain chicken; rinse with cold water, and pat dry.
- Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
- Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
- Place 2 pieces of chicken in bag; seal.
- Shake to coat completely.
- Remove chicken, and repeat procedure with remaining pieces.
- Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
- Add chicken, a few pieces at a time, skin side down.
- Cover and cook 6 minutes; uncover and cook 9 minutes.
- Turn chicken pieces; cover and cook 6 minutes.
- Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
- Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
- FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
- Place skillet over medium heat.
- Add flour to drippings, stirring constantly, until browned.
- Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
- Stir in salt and pepper.
- Serve immediately.
- Yield: 1 2/3 cups.
- Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
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