Best Chicken Fried Chicken With Milk Gravy Recipes

CHICKEN FRIED CHICKEN WITH MILK GRAVY

Steps:

• Pound breasts a little to flatten.
• Roll breasts in flour, then egg, and back in flour.
• Heat oil in large skillet on med hi.
• Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
• Remove and keep warm.
• To skillet add flour, stir until light brown and bubbly.
• Add a little more oil if needed.
• Mix the milks together.
• Slowly pour half the milk mix into skillet, stirring hard.
• Continue adding milk and stirring until as thin as you like.
• Add salt and pepper.
• Let boil 1 minute.
• Spoon over chicken.

GWEN'S FRIED CHICKEN WITH MILK GRAVY

Steps:

• For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
• Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
• Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
• Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
• For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
• Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

FRIED CHICKEN WITH CREAMY GRAVY

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.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

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.

SOUTHERN FRIED CHICKEN MILK GRAVY

Steps:

• After frying chicken, pour off all grease except about 2 tablespoons.
• Leave any chicken bits in the pan also.
• Add flour and stir over medium-high heat until flour is medium brown.
• Add milk and cook until thick.
• Season with salt and pepper to taste.
• Note: This makes about 2 cups of gravy. It can easily be increased to make more.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Use kitchen shears to cut off any excess skin from the chicken thighs. Finely chop the skin and refrigerate. Use a sharp paring knife to cut around the bone in each of the thighs and remove.
• Whisk together the buttermilk, a pinch salt and pepper in a large bowl. Add the boneless chicken thighs and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Once the chicken has marinated, make the gravy. Combine the chicken broth, whole milk and thyme in a small saucepan and bring to a simmer over medium heat. Turn off the heat and cover with a lid.
• Meanwhile, put the olive oil and chicken skin in a large high-sided skillet. Turn the heat to medium and cook until the fat from the skin has rendered and the is skin is browned in spots, about 10 minutes, stirring occasionally. Add the onions, 1 teaspoon salt and a couple grinds of pepper and cook until tender, stirring frequently, about 10 minutes. Stir in 3 tablespoons of the flour and cook for 2 minutes, stirring constantly. Whisk in the milk mixture and bring the liquid up to a strong simmer, increasing the heat if needed. Cook until thickened to the consistency of gravy, about 5 minutes, stirring frequently. Season with salt and pepper if needed. Remove and discard the thyme. Cover with a lid to keep warm while you fry the chicken.
• Fill a large Dutch oven a little less than halfway with vegetable oil and heat to 350 degrees F. Fit a baking sheet with a wire cooling rack.
• Whisk together the remaining 1 1/2 cups flour, the cornstarch and Cajun seasoning in a medium bowl. One by one, remove the chicken thighs from the buttermilk marinade, allowing any excess to drip away, then dredge in the seasoned flour until completely coated.
• When the oil is hot, fry the chicken in batches of 2 to 3 pieces until golden brown and the internal temperature is 165 degrees, 5 to 7 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to the cooling rack. Allow the oil to return to 350 degrees F in between each batch.
• Serve immediately with the gravy. If the gravy thickens too much as it sits, whisk in additional chicken broth to thin the gravy out to your liking.