Time 55m Yield 8 Number Of Ingredients 11 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.
Time 5h Yield 4 Number Of Ingredients 22 Steps:
For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork. One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly. For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate. Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter. Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.
Time 1h10m Yield 2-4 serving(s) Number Of Ingredients 12 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.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In a shallow bowl beat 1/2 cup milk with 1 egg. In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined. Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture. Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s. Repeat with remaining chicken pieces using the same method. In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat. Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side). Using large tongs remove the chicken to a foil-lined greased baking sheet. Set oven to 400 degrees. Bake for about 30 minutes or until cooked through. Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly. Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet. Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth. Reduce heat to low and simmer for about 3-5 minutes. Season with black pepper to taste and salt if desired. Serve immediately with the baked chicken.
Time 2h10m Yield 4 to 5 servings Number Of Ingredients 13 Steps:
Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight. Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf. Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate. In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly. Give the chicken pieces a fresh roll in the flour mixture if they’ve absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that’s your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.) Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes. Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.
Time 1h37m Yield 6 Number Of Ingredients 11 Steps:
Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper. Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour. Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.
Time 1h5m Yield 2 servings. Number Of Ingredients 11 Steps:
Place butter and oil in a large ovenproof skillet. Place in a 425° oven for 5 minutes. Meanwhile, in a shallow bowl, combine flour and seasonings; add chicken, one piece at a time, and turn to coat., Carefully place chicken, skin side down, in hot skillet. Bake, uncovered, for 25-30 minutes on each side or until a thermometer reads 170°-175°. Remove and keep warm., Transfer 1 tablespoon of drippings from the skillet to a small saucepan; stir in flour until smooth. Gradually stir in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Yield Serves 4 Number Of Ingredients 16 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Soak the chicken in the milk for at least 1/2 hour. Pre-heat oven to 400 degrees. Place butter on baking dish large enough to hold all the chicken (I use a jelly-roll pan), and place in the oven. When the oven is hot and the butter is melted, add the chicken pieces, skin side down. Bake for 20 minutes; turn skin side up, and bake for another 20 minutes. Put chicken on platter and keep warm. Take 3 tbsp. of drippings from pan, and saute scallions and mushrooms over medium heat. You want the mushrooms to exude liquid, but you don’t want the scallions to brown. Mix two tsp. flour with one cup of milk, and whisk until there are no lumps. Add milk mixture to sauteed veggies, and cook over medium heat until gravy thickens. You can add more milk if it gets too thick. N. B. I save the flour from coating the chicken and the milk from soaking the chicken to make the gravy.
Time 2h45m Yield 16 Number Of Ingredients 15 Steps:
Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat. Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt. Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls. Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs. Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.
Time 1h15m Yield 6 servings. Number Of Ingredients 11 Steps:
Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
Time 1h Yield 6 servings (1-1/2 cups gravy). Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Time 5h55m Yield 5 Number Of Ingredients 28 Steps:
In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours. In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper. Place large wire rack on 15x10x1-inch pan. Remove chicken from brine and pat dry on paper towels. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat. Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes. In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended. Add 1/2 cup buttermilk and beat well until blended. Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack. Adjust oven rack to middle position. Heat oven to 425°F. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt. Remove pan from oven and place chicken in melted butter in pan. Bake 20 minutes. Remove from oven and turn chicken pieces over. Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling. Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.) Remove onion from skillet, using slotted spoon; set onion aside. Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges. Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly. Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened. Serve gravy with chicken.
Time 2h35m Yield 4 Number Of Ingredients 8 Steps:
Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk. Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade. Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet. Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
More about “oven fried chicken with creamy gravy recipes”
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning. Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly. Pour enough oil into a large skillet to make a depth of 1". Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one). If not, just test heat by sprinkling a drop of water into grease, if it pops, it’s ready enough. (Stand back, so you don’t get splattered). Add chicken, skin side down. When underside of chicken starts to brown, lower heat and partially cover skillet with lid. Turn chicken pieces after 15 minutes. Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer. Drain on paper toweling, keep warm. Serve with Cream Gravy, if you wish. For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan. Stir in 2 tablespoons flour; heat until light brown. Remove from heat; gradually stir in 1 cup light cream. Return to heat; cook, stirring constantly, until thickened and bubbly. If too thick, add more cream. Taste; add salt and pepper as needed. Makes about 1-1/4 cups.
