Best Fried Chicken With Pan Gravy Recipes

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PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY



Pan-Fried Chicken Breast with Mushroom Gravy image

Simple ingredients that you have in your pantry. This is an easy dish that tastes great.

Provided by FrackFamily5 CACT

Categories     Pan Fried Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 10

4 (5 ounce) chicken breasts
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, sliced
¾ cup water
¼ cup dry white wine
1 (1.25 ounce) envelope dry chicken gravy mix

Steps:

  • Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
  • Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
  • Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
  • Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY



Pan Fried Buttermilk Chicken with Gravy image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, about 4 1/2 pounds
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon dried ground oregano
1 tablespoon dried ground thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
Oil for pan frying
1 cup hot milk
1 large bunch collard greens, about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
  • In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
  • After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
  • Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
  • Yield: 6 to 8 portions

BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY



Burton's Southern Fried Chicken with White Gravy image

Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.

Provided by Jinbellroc

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h50m

Yield 4

Number Of Ingredients 21

2 cups buttermilk
1 teaspoon onion powder
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
¼ cup chopped fresh sage
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2 skinless, boneless chicken breast halves, halved
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 eggs
2 tablespoons whole milk
ground black pepper to taste
2 cups grapeseed oil for frying
½ cup all-purpose flour
½ cup quick-mixing flour (such as Wondra®)
2 cups whole milk
1 pinch salt and ground white pepper to taste

Steps:

  • Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
  • Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
  • Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
  • Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
  • Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
  • Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY



Pan-Fried Chicken with Mashed Potatoes and Gravy image

This chicken is seasoned and pan-fried with bacon grease. Potatoes are roasted in the oil as well, mashed, and served with homemade gravy.

Provided by Chris Breese

Time 1h5m

Yield 6

Number Of Ingredients 9

6 slices bacon
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 ½ pounds potatoes, peeled and diced
2 tablespoons butter
¼ cup milk
½ teaspoon Italian seasoning
1 ½ tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth

Steps:

  • Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
  • Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
  • Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
  • Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
  • Serve gravy over potatoes and chicken.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 22.3 g, Cholesterol 87.2 mg, Fat 10.9 g, Fiber 2.6 g, Protein 30.2 g, SaturatedFat 4.6 g, Sodium 596.3 mg, Sugar 1.7 g

CHICKEN FRIED STEAK WITH PAN GRAVY



Chicken Fried Steak With Pan Gravy image

This recipe is the best one for Chicken Fried Steak that I have tried. I got it from an old Southern Cooking cookbook and have been making it for years. I love the gravy! I use round steak when I make this. Prep time is estimated.

Provided by keen5

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 lbs round steaks, sliced 1/2 inch thick or 6 cube steaks (about 1-3/4 lbs.)
2 eggs
2 tablespoons water
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
flour
4 -6 tablespoons vegetable oil
2 tablespoons flour
1 1/2 cups milk (about)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
  • Beat eggs and water together in pie plate.
  • Mix flour, cornmeal, salt and pepper on wax paper.
  • Dip steaks in egg mixture.
  • Dip in seasoned flour mixture to coat well.
  • Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
  • Return all meat to skillet; lower heat; cover.
  • Cook 20 minutes or until tender.
  • Remove steaks to a heated platter.
  • To prepare pan gravy, pour off all but 3 tblsp.
  • of the pan drippings; blend in flour.
  • Stir in milk, salt and pepper.
  • Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
  • If gravy is too thick, add more milk.

CHICKEN FRIED CHICKEN WITH PAN GRAVY



Chicken Fried Chicken With Pan Gravy image

I love me some good ol' southern comfort food. If that's what you're looking for, well let me tell you, this Chicken Fried Chicken TAKES.THE.CAKE. -Recipe from two bite club

Provided by Nina Salazar

Categories     Potatoes

Time 1h20m

Number Of Ingredients 10

2 large chicken breasts
1 c flour plus an additional 1/3 cup for the gravy
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 egg
1 c milk plus an additional 2+ cups for the gravy
canola oil for frying
more salt and pepper ,to taste

Steps:

  • 1. Pound chicken breasts between two pieces of cling wrap with a meat tenderizer or a rolling pin until they are about 1/4 inch thick.
  • 2. I like to cut my large pieces into smaller ones for easier flipping in the frying pan and to make plate friendly portion sizes. I cut the large pieces into 3 small ones. Or leave them monster huge. It's up to you. Season both sides of the chicken with salt and pepper.
  • 3. In a shallow dish combine the flour, garlic powder, 1 tsp salt, 1/2 tsp pepper and cayenne pepper (the seasoning amount is just a estimates) so feel free to add more or less to your liking. In another shallow dish combine the milk and egg. Beat the egg with a fork or whisk until it's completely combined with milk.
  • 4. Set up your assembly line. 1. chicken 2. wet mixture 3. dry mixture 4. a clean plate for a coated chicken Dip the chicken in the wet mixture, then the dry mixture, wet then dry again. Each piece will be dipped 4 times before making it to the clean plate at the end.
  • 5. Heat the canola oil in a heavy skillet over medium heat. Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added. Make sure it's good and hot before adding the chicken. Don't use high heat for the oil or it will burn the coating of the chicken before the inside cooks through. Fry the chicken in batches for about 3-31/2 minutes per side. When you flip it, the coating should be golden and crispy. If it's not, it's not ready to flip. Place the cooked pieces on a paper towel lined plate. The finished chicken should be cooked to an internal temperature of 165
  • 6. After frying all the of the chicken , pour off the oil into a measuring cup, keeping as many of the brown bits in the pan as you can. Put about 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
  • 7. Slowly add the milk to the roux, whisking constantly until all the milk has been combined. Add additional milk until the gravy is the consistency that you like. Then season, season, season with salt and pepper. Use lots of pepper and salt to taste. If you don't add enough seasoning , the gravy will just taste like liquid flour which is just plain yucky.
  • 8. Serve with a side of mashed potatoes and slather the chicken and taters with the pan gravy.

CRISPY OVEN FRIED CHICKEN WITH GRAVY



Crispy Oven Fried Chicken With Gravy image

Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.

Provided by Marie

Categories     Chicken

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cut up whole chicken (8 pieces)
1/4 cup vegetable oil
1/4 cup butter
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoning salt
black pepper (to taste)
1/2 teaspoon garlic powder
3 tablespoons chicken drippings
3 tablespoons flour
2 cups chicken broth

Steps:

  • Place the chicken in salted water for 15-20 minutes.
  • Preheat oven to 425°.
  • Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
  • Combine flour and seasonings in a plastic bag.
  • Shake pieces of chicken in flour mixture.
  • Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
  • Place pan in oven and bake 30 minutes.
  • Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
  • Remove to a platter and keep warm allowing to rest for at least 10 minutes.
  • For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
  • Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
  • Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
  • Cook for about 2 minutes.
  • Season with salt and pepper if necessary.

HOMEMADE CHICKEN GRAVY



Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g

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