COUNTRY FRIED CHICKEN GRAVY RECIPES

Name: Country Chicken and Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Southern
Ingredients: 3/4 cup crushed cornflakes; 1/2 teaspoon poultry seasoning; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 2 tablespoons fat-free evaporated milk; 4 boneless skinless chicken breast halves (4 ounces each); 2 teaspoons canola oil; GRAVY:; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1/4 teaspoon pepper; 1/8 teaspoon salt; 1/2 cup fat-free evaporated milk; 1/4 cup condensed chicken broth, undiluted; 1 teaspoon sherry or additional condensed chicken broth; 2 tablespoons minced chives

COUNTRY CHICKEN AND GRAVY RECIPE: HOW TO MAKE IT

Country Chicken and Gravy Recipe: How to Make It image

Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 18

Ingredients

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

Steps:

In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

COUNTRY FRIED CHICKEN RECIPE | ALLRECIPES

Country Fried Chicken Recipe | Allrecipes image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories Fried Chicken

Total Time 8 hours 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

Steps:

Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Nutrition Facts : Calories 634.8 calories, CarbohydrateContent 69.4 g, CholesterolContent 258 mg, FatContent 22.7 g, FiberContent 2.2 g, ProteinContent 37.1 g, SaturatedFatContent 5.8 g, SodiumContent 3111.6 mg, SugarContent 10.2 g

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