Deep Fried Creamy Chicken Gravy Recipes

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CHICKEN FRIED STEAK WITH CREAM GRAVY



Chicken Fried Steak with Cream Gravy image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for frying
36 ounces round steak
2 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoons salt
2 teaspoons ground black pepper
1 cup canola oil
2 cups all-purpose flour
1 teaspoon ground black pepper
1 tablespoon salt
1 quart whole milk

Steps:

  • To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
  • Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
  • To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

Steps:

  • In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

CHICKEN-FRIED STEAK WITH CREAM GRAVY



Chicken-Fried Steak with Cream Gravy image

Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.

Provided by Rick Martinez

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 14

Four 6-ounce top round steaks (London Broil)
Kosher salt and freshly ground black pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups buttermilk
2 tablespoons hot sauce, such as Frank's RedHot
3 tablespoons unsalted butter
2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon sugar
Vegetable oil, for frying

Steps:

  • Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
  • Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
  • Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
  • Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
  • Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
  • Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.

CHICKEN FRIED BACON W/CREAM GRAVY



Chicken Fried Bacon W/Cream Gravy image

Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;)

Provided by GeeWhiz

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
3 tablespoons drippings or 3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Steps:

  • Heat oil in a frying pan over med-high heat.
  • Whisk egg and milk together in a bowl.
  • Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
  • Double dip - first in the egg mixture, then into the flour and repeat.
  • Fry in oil until golden brown.
  • Serve with cream gravy for dipping; also good served with steak.
  • To make cream gravy:.
  • Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

FRIED CHICKEN WITH CREAMY GRAVY



Fried Chicken with Creamy Gravy image

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Provided by Gina

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 11

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

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.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g

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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