Countryfriedchickenwithgravylowcarb Recipes

COUNTRY-FRIED CHICKEN WITH GRAVY

Steps:

• Preheat oven to 350F.
• Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
• Combine flour and pepper in a shallow dish.
• Pour buttermilk into a second dish.
• Spread crushed crackers on a plate.
• Dredge chicken breasts, one at a time, in seasoned flour.
• Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
• Heat oil in a 12-inch skillet over medium-high heat.
• Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
• Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
• Put remaining cracker crumbs into pan and lightly brown.
• Stir mushroom soup into drippings and crumbs.
• Combine remaining buttermilk and flour; add to soup mixture.
• Add additional milk as needed.
• Bring to a boil, stirring; remove from heat.
• Serve chicken accompanied by gravy.

COUNTRY FRIED CHICKEN

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

Steps:

• Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
• Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
• Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY FRIED CHICKEN WITH GRAVY - LOW CARB

Steps:

• Mix together the ingredients for the breading mix, set aside.
• Place the chicken on a cutting board then use a meat tenderizing mallet to pound the chicken very thin.
• Heat about an 1 tbsp of oil in a large frying pan. Then whisk together the eggs & water to make the egg wash.
• Dip each piece of chicken into the breading mix then into the egg wash & back into the breading.
• Once completely covered gently place the chicken into the hot oil. Fry for 2 minutes then flip & continue to fry for another 2 minutes. The final result should be golden brown & crispy on the outside.
• Place the chicken onto a plate lined with paper towels to remove excess oil. then remove them to regular serving plates.
• Next start the gravy by adding all the ingredients (except the sour cream) into pot. Cook over high heat for 4-5 minutes, stirring constantly until the sauce is reduced by a third.
• Take off the heat then stir in the sour cream, if using. Pour over the chicken & serve immediately.