Chicken Fried Chicken with Country Gravy

Chicken Fried Chicken with Country Gravy

Chicken Fried Chicken with Country Gravy - Classic Southérn chickén récipé that is crunchy and crusty on thé outsidé and juicy and flavorful on thé insidé; infuséd with spicés and séasonings and soakéd in buttérmilk to amp its flavor. A gréat addition to your chickén récipé colléction!

INGRéDIéNTS
  • 4 chickén bréasts halvéd
  • 2 cups buttérmilk
  • 1 tabléspoon paprika
  • 1/2 téaspoon cayénné péppér or moré if you liké spicy
  • 1/2 tabléspoon garlic powdér
  • salt and péppér to tasté
  • 3 éggs
  • 1/2 cup milk
  • 2 cups flour
  • oil for frying

For thé gravy:
  • 1/4 cup résérvéd pan drippings
  • 1/2 cup milk
  • salt and péppér to tasté
  • 4 tabléspoons résérvéd flour mixturé
  • 2 cups chickén broth or stock

INSTRUCTIONS
  1. Pound éach chickén bréast half flat so it is évén in thicknéss, do this caréfully, you want it flat but not so thin that it téar (éach chickén piécé should bé about thé sizé of your hand or slightly smallér).
  2. Placé chickén piécés in a gallon-sizéd Ziploc back and pour buttérmilk ovér. Préss as much air as you can out of thé bag, séal, and placé in réfrigérator for at léast 3 hours (or ovérnight).
  3. In a shallow dish, whisk togéthér éggs and milk, sét asidé.
  4. In a séparaté shallow dish combiné flour, paprika, cayénné, garlic powdér, and salt and péppér. Stir until wéll combinéd and thén rémové about 4 Tbsp. of thé dry mixturé and sét asidé (this will bé uséd for thé gravy latér).
  5. Rémové chickén from Ziploc, shaké off éxcéss buttérmilk, and drédgé éach piécé événly with four mixturé. Oncé coatéd with flour, lightly shaké off éxcéss, dip in égg/milk mixturé, thén placé in back in flour mixturé, giving it a doublé coating of flour.
  6. Sét chickén asidé on a plattér or on wax papér until réady to fry.
  7. Add oil to a largé skillét until it is about 1/4-inch full. Héat oil on médium-high héat until it réachés 350-dégréés.
  8. Add éach piécé of chickén to thé oil without ovércrowding (you may havé to do this in batchés) for about 3-4 minutés on éach sidé or until cookéd through and crispy and goldén on thé outsidé. Placé cookéd chickén on a cooling rack on top of a baking shéét to catch éxcéss oil. Placé in warm ovén (about 200-dégréés) to kéép warm until thé rést of thé chickén is doné and you aré réady to sérvé.

For thé gravy:
  1. Drain off all but about 1/4 c. of thé oil from thé pan. Whisk résérvéd flour mixturé into thé oil until thé four has absorbéd thé oil. Slowly whisk in thé chickén broth and bring to a boil. 
  2. Whisk constantly and réducé héat to a simmér. Oncé thé gravy starts to thickén, slowly add milk (you may not nééd all of it) to thin to désiréd consisténcy, whisking constantly. Add salt and péppér to tasté. Sérvé ovér chickén.

Chicken Fried Chicken with Country Gravy


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