Best Baked Chicken With Milk Gravy Recipes

OVEN CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Coat chicken with flour.
• Put chicken in a single layer, skins down, in melted butter in a baking dish.
• Bake uncovered in 425°F (hot) oven for 30 minutes.
• Turn chicken,then bake until brown, about 20 minutes longer or till tender.
• Remove from oven and reduce temperature to 325°.
• Discard excess fat.
• Combine evaporated milk, soup, cheese, salt and pepper.
• Add onions and mushrooms to chicken.
• Pour evap.
• milk mixture over chicken.
• Sprinkle with paprika.
• Cover dish with foil.
• Return to oven and bake for 15 to 20 minutes longer.

CHICKEN BAKED IN MILK AND BUTTER

Steps:

• Combine first four ingredients and dredge chicken it it.
• Allow to dry for about 5 minutes.
• Unused flour mixture can be used to make gravy.
• Brown chicken in about 1/2" of hot oil.
• Place browned chicken in shallow baking pan.
• Do not stack or crowd.
• Mix melted butter with milk and drizzle over chicken.
• Bake uncovered at 350° for about 40 minutes or until done.
• If chicken looks dry during baking, pour a little additional milk on it.

BUTTER BAKED CHICKEN AND GRAVY

Steps:

• 1. Preheat oven to 350 degrees. pour melted butter into a 13x9-inch baking dish.
• 2. In a shallow dish, mix four, salt and pepper. In another dish, pour 1/2 cup of the milk.
• 3. Coat chicken pieces in milk and then dredge in flour mixture. Place in baking dish, skin side up. bake for 35 minutes, uncovered. Remove from oven and turn chicken.
• 4. In a bowl, combine remaining milk, soup and water. Pour over chicken. Bake another 35 minutes.
• 5. Remove chicken from dish, whisk gravy until smooth. Serve chicken and gravy with hot rice and asparagus.

BAKED CHICKEN & GRAVY

Steps:

• In a 9x13 inch pan melt margarine.
• Lay pieces of chicken in pan.
• Sprinkle with sifted four, until all is covered.
• Mix milk, soup and onion mix together. Pour over chicken.
• Bake at 350 for 1-1 1/2 hours uncovered.

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six 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.

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.