Saturday, July 28, 2007

Fried Chicken & Gravy

This is one of my absolute favorite meals and I always make enough so I have left-overs. I don't use my cast iron skillet very often, but for this recipe it is a must. If you don't have one, use the heaviest skillet you have, as retaining heat while frying the chicken, is of the utmost importance.

Fried Chicken & Gravy

1 ½ Cups Flour
1 Tablespoon Salt
1 Tablespoon Pepper
1 Teaspoon Chili Powder
Butter Flavored Crisco
6 Boneless Skinless Chicken Breasts, trimmed of all fat

Heat 12 inch skillet (preferably cast iron) over medium high heat with 1/2 inch butter flavored Crisco until very hot. Mix flour, salt, pepper, and chili powder in large zip-lock bag. Put 3 chicken breasts in bag and shake to coat liberally (reserve flour mixture for gravy.) Place coated chicken breasts into frying pan, repeat with remaining 3 breasts of chicken. Cook 3-5 minutes per side until light golden brown. Reduce heat to medium and continue cooking chicken until dark golden brown and crispy, about 5 minutes per side. Add more Crisco as necessary to maintain ¼ inch of fat in pan. Remove chicken and place onto paper towel lined plate and keep warm in 200 degree oven while making gravy.


3 Tablespoons Butter
3 Tablespoons Flour Mixture
4 Cups Whole Milk
1 Teaspoon Salt
1 Teaspoon Pepper

Drain all fat from pan. Place pan back onto stove over medium flame, add butter and flour mixture. Scrape browned bits off pan and continue to whisk to form roux, continue to cook until roux turns dark golden brown. Next add milk and continue to whisk. Bring gravy to boil and continue to cook over medium heat, while stirring until thickened. Wisk in salt and pepper, add more to taste. Serve over chicken and mashed potatoes.

No comments: