Recipe: Delicious Fried Chicken with Gravy
Discover > Texas Recipes > Recipe: Delicious Fried Chicken with Gravy
Chicken (how long does chicken last?)fried steak is a southern classic that needs no introduction. It’s a sure-shot crowd pleaser and perfect for a sit-down dinner. Hence, I always plan on making those, when I’m hosting a few-friends-and-friends-of-friends, get-together. But being an elite procrastinator, I usually postpone cooking and cleaning (no judgments please) to the very last minute. By then, it’s a half-hour too late to start making chicken fried steak. So, I switch to a dish that’s just as good but doesn’t require as much time. Enter fried chicken with gravy.
Fried chicken follows the same recipe as steak but with chicken breasts instead, which reduces the prep and cook time considerably. In almost half the time and effort, you get crunchy on the outside and juicy, tender on the inside paprika-spiced chicken, topped off with creamy, peppery white-sauce gravy and a side of velvety mash potatoes.
Quick, elegantly simple, and delicious, this chicken recipe might not be finger-licking good, but that's only because it's fork-licking awesome! And if, unlike me, you aren’t pressed for time, take it up a notch, by adding a side of classic southern deep-fried okra.
Making Fried Chicken with Gravy
Prepare the Breading
Slice chicken breasts in half, lengthwise (butterfly), and season them well with salt and pepper. For the breading, in a flat plate, or a bowl (wide enough to fit chicken filets) take all-purpose flour. Add paprika, salt, and pepper. Mix well and keep aside. Crack two eggs in another bowl, add milk, and whisk to combine. Coat seasoned chicken breasts with flour, then dip them in the egg-milk mixture then coat them again with flour. Tap gently to remove excess flour and let it rest for 5 minutes.
I highly recommend purchasing a mixing bowl, all-purpose flour, paprika, salt, pepper, and whisk online for a convenient shopping experience!
Fry the Chicken
Heat oil in a skillet. Add butter cubes and melt over low-medium heat. Once butter is melted and begins sizzling, place breaded chicken in. Cook for 3 to 5 minutes on each side till chicken is evenly browned from both sides and tenderly cooked from within. Remove and rest on a wired rack for 5 minutes.
If you're looking for olive oil, skillet, and wired rack, buying it online is your best bet!
Make the Sauce
In the same skillet, used for frying chicken, add all-purpose flour (how long does flour last?), salt and mix well with butter and chicken grease and saute for a minute. Add milk and stir continuously to avoid forming lumps. Allow the gravy to simmer for 3 to 5 minutes till it is thick and bubbly.
Assemble Fried Chicken with Gravy
Spread a layer of mash potato on a serving plate. Place fried chicken on top, slather white sauce gravy on the chicken and top off with a sprig of marjoram.
Fried Chicken with Gravy
Ingredients
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 1/2 teaspoons ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube chicken steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Instructions
- Prepare an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the salt, black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate to place the breaded meat.
- Working with one piece of meat at a time, sprinkle both sides with salt and black pepper, then place in the flour mixture, coating both sides. Place meat into the milk and egg mixture until fully coated. Finally, place back in the flour and coat both sides (dry, wet, then dry mixture for finale). Place the breaded meat on the clean plate and finish the rest.
- Over medium heat, heat oil in a large skillet and add the butter. Drop in a few sprinkles of flour to test if it's hot enough. When the butter sizzles right away, you know it's ready. (The butter should not brown right away. The fire might be too hot if this is the case.) Cook the meat until the edges start to look golden brown, about 2 minutes per side. Place cooked meat on a towel-lined plate and keep warm by covering lightly with foil. Fry the rest of the meat.
- Pour off the leftover grease into a heatproof bowl. Heat back the same skillet over medium-low heat. Add 1/4 cup of the grease back and allow it to heat up for the gravy.
- Sprinkle the flour evenly unto the hot grease. Whisk the flour with the grease until a golden-brown paste is created. Fix overly greasy mixture by adding more flour and fix a clumpy, pasty mixture by adding a little more grease. Keep cooking until roux deepens into a golden brown color.
- Whisk constantly as milk is poured. Add salt and pepper to taste and cook until the gravy is smooth and thick. Be prepared to add more milk if it becomes overly thick. Taste the gravy to make sure it is well seasoned.
- Pour gravy over the whole meat and enjoy!
Nutrition Facts
Calories
973.01Fat
60.75Sat. Fat
22.63Carbs
46.94Fiber
1.43Net carbs
45.52Sugar
10.01Protein
59.48Sodium
1236.3Cholesterol
229.77
