Chicken Fried Chicken with Gravy

If you haven’t noticed by now, I have a thing for Southern cooking.  Chicken fried chicken, chicken fried steak, country fried steak, country fried chicken, breaded fried pork-chops, flaky biscuits, fluffy mashed potatoes…. everything smothered in gravy……. it’s ridiculous.

It’s obviously not a good thing for my waistline BUT HEY!.. When life gives you chicken, you fry it.

So there.

 

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Chicken Fried Chicken with Pan Gravy

Belle and I were picking green beans in the garden and I thought to myself… you know what would go good with this green stuff?  Chicken, gravy, and potatoes!  A light bulb moment!!  I’m not kidding.  It’s called BALANCE you guys.

(  …..does somebody need to give me an intervention??)

 

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Green beans are one of my favorite veggies to grow and remind me of when I was little in my grandma’s garden.

 

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It’s so cute to see Belle “snappin’ beans.”  I have memories of doing this when I was close to her age so ALSO really young.  Pickin’ and snappin’ beans from my grandma’s garden.  Remember that Grandma Ann??  Mom?  Natalie?  Kristen?  Bueller??

 

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Owen supervising.

 

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Anyway… it’s cooking time!

Start by trimming 3-4 large chicken breasts.

 

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Then butterfly (halve) the breasts.

 

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Next, by placing them under Saran Wrap and with a flat bottomed object or a meat mallet, flatten the chicken breasts.  Get them about 1/2-3/4 inch thin.

 

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Salt and pepper each side.

 

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Now it’s time to set up your “chickin’ dippin’” station.

One bowl for the seasoned flour, one for the eggs and one for the cracker crumbs.

 

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Whisk up the seasoned flour and then the eggs.

Now crush the crackers.  To do this I used a plastic cup.  You can always put them in a Ziploc bag and run them over with your car tire.

I meant to say roll the baggie with a rolling pin……….

Whatever method you chose is fine. 🙂

 

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Next have everything aligned on the countertop so that the last stop is the frying pan.

 

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Flour
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Egg Wash
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Crumb Coat
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FRY BABY!

To create wonderfully crispy and great tasting chicken fried chicken –

  1.  Dredge both sides of the chicken breast in the flour
  2.  Dip both sides in the egg wash
  3. Coat both sides HEAVILY in cracker crumbs
  4. Fry on medium- high heat

 

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Fry for about 3-4 minutes on the first side, and 2-3 minutes on the second side.  Internal temp needs to reach 165* F.  I always make a sacrificial cut into the thickest piece of the chicken to make sure there’s no pink.

 

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Once done lay the hot chicken on a paper-towel lined plate to cool while you whisk up the gravy.

 

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Okay sooo…  this is TOO much oil!! ^^^

 

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You need to remove most of the oil from the pan, but make sure to reserve ALL of the chicken “drippings” and about two tablespoons of oil so you can make GRAVY 😀

(it should look like this^^)

I never realized how often I make gravy until I started blogging about it.  Holy Crap!

That’s all I have to say about that. :/

 

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You should have anywhere from 1/4 cup to just under 1/2 cup of seasoned flour left.

Turn the heat down to medium and begin whisking about 1/4 cup of the flour into the pan.  I just kind of pour as I go.

 

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It’ll look a little funny at first but continue to whisk until you get a frothy paste.  Also knows as……………..ROUX.

If you need to add more flour please do so.

 

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Start whisking in the milk.  My rule of thumb is 1/4 cup flour to 2 cups of milk.  I always start by adding 2 cups of milk and whisking until it gets bubbling.  If it looks too thick, I add more milk.  In all honesty the ratio never “pans” out the same.  Did you catch that?  Comedic gold baby!

 

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“That’s GOLD Jerry!  Gold!” – Kenny Bania

 

If you accidentally make your gravy too thin, you can always whisk two tablespoons of flour into a 1/4 cup of milk and add it to the pan and this will thicken it up.

 

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Salt and pepper the gravy to your liking.

Remember to always taste-test the food you’re cooking so you can gauge whether or not it’s missing something……..like salt. 🙂

 

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Chicken Fried Chicken with Pan Gravy

Lastly, plate the meal.

As always, I hope you’ll give this a try.  I wouldn’t spend this much time raving about it if it wasn’t deliciously fattening.

I mean deliciously “good.”

🙂

 

Chicken Fried Chicken with Gravy

  • 3-4 Large Chicken Breasts
  • 3 Eggs
  • 1 sleeve of Crackers (such as Ritz or Club crackers)
  • 1/2 cup- 3/4 cup Vegetable Oil (enough to fill a frying pan by 1/2-3/4 inch high)
  • 2-3 cups Milk

Flour Mixture:

  • 3/4 cup Flour
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Dry Mustard
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Parsley
  • 1/4 teaspoon Cayenne

Start by trimming the chicken breast.  Once done, butterfly it – aka – cut the breasts in half length wise.  Now cover the chicken with a layer of Saran Wrap and using a flat bottomed object such as a meat mallet, flatten it to about 1/2-3/4 inch thick.  Salt and pepper both sides.

Next, set out three medium sized bowls.  In bowl number one combine the the entire “flour mixture.”  In bowl number two whisk together three eggs.  In bowl number three crush the entire sleeve of crackers.  Now begin heating the vegetable oil on medium-high heat.

Once the oil is heated (it’s ready when a pinch of flour fizzles away) create a station and get to work:

  1.  Dredge both sides of the chicken breast in the flour
  2.  Dip both sides in the egg wash
  3.  Coat both sides HEAVILY in cracker crumbs

Number 4!  Place the coated chicken in the frying pan.  Fry for about 3-4 minutes on the first side, and 2-3 minutes on the second side.  The internal temp needs to reach 165* F.  I always make a sacrificial cut into the thickest piece of the chicken to make sure there’s no pink.

Once done, place the chicken on a paper-towel lined plate.

Remove most of the oil but reserve ALL of the chicken drippings and about 2 tablespoons of oil.  Reduce the heat to medium.  Whisk in the remaining flour mixture until you have a Roux.  Now start whisking in the milk.  Rule of thumb is 1/4 cup flour to every 2 cups of milk.  I always start by adding 2 cups.  Get it slightly boiling (bubbling).  If it looks too thick, add some more milk.  Salt and pepper to taste.

Once the gravy is at the desired consistency, slather it over the chicken and plate your glorious comfort food masterpiece!

🙂  xoxoxoxoxoxoxoxoxo

 

 

 

Author: farmtotabletosoul

Thanks for joining me! Good company always shortens the journey so I'm glad you're here. My name is Tara Benson and I'm 33 years young. I'm an energetic wife and mother with a wild imagination and a bold sense of humor. Consider me 100% right brained. I love music, art, interior design, gardening, baking, cooking, creating and hobby farming. I'm married to the best husband, Jason. It's safe to say we're opposites in many ways, but get along GREAT. We have two very intelligent and loving children, Owen (10) and Belle (4). I come from a huge family with three brothers, one sister and about a thousand others in the extended version. I'm also a mother to a mixed herd of animals (13 and counting...). I work in the mortgage industry from my home office. In 2015, my husband and I bought a 13 acre farm on the eastern plains of Colorado. We decided to live out our dreams and make the best of our lives for ourselves and our children. We want to teach them that hard work and creativity will always payoff at the end of the day. So welcome! Stick around a while and make yourself at home. -Tara

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