Saturday, January 1, 2011

Fried Chicken with Pan Gravy

Here are two yummy yummy recipes from a class I took at Charleston Cooks!
Fried Chicken with Pan Gravy
and Carolina Aromatic Rice with Veggies.

Tip: Messy cooking? Put your recipe in a ziploc!
Another tip: I bought this screen thing that goes over the skillet to keep the grease from popping, found it at TJMaxx from much less than the cooking store. :-)

From Charleston Cooks!
Serves 8-12 (But somehow I always make just enough for us with no leftovers, but with A LOT of gravy)!!

boneless, skinless chicken breasts
Lowcountry boil seasoning
2 C flour
2 eggs
2 T milk
Canola oil
Chicken stock
Heavy cream

1. Rinse chicken and pat dry.
2. Butterfly the thickest par of the meat, if using breast of thighs.
3. Lay the chicken out on a cutting board. Season with salt, pepper, and seasoning.
4. Place the flour in a mixing bowl.
5. In a separate bowl. place eggs and milk and whisk until smooth and frothy.
6. Dredge the seasoned chicken in the flour. Complete coat the chicken pieces with flour leaving no dry spots.
7. Dip floured chicken into the egg mixture. Quickly place the chicken back into the season flour to coat once more.
8. Remove the breaded chicken from the flour and place on a cutting board or sheet tray.
9. Heat a cast iron skillet over medium high heat. Add enough canola oil to submerge chicken halfway.
10. Place the chicken in the hot oil. Fry chicken until golden brown on each side. Remove the chicken from the pan. Place on a tray lined with paper towels and keep warm by covering with foil or placing in your warm toaster over until ready to serve.
11. Drain off the remaining oil from the skillet. Reserving 1/4 cup oil. Wipe the pan out using a paper towel. Add the 1/4 cup of oil back in the pan.
12. Sprinkle enough flour into the skillet to make a paste that is the consistency of wet sand.
13. Stir over medium heat until flour smells nutty.
14. Whisk the flour mixture while SLOWLY adding chicken stock to the pan. Continue to whisk constantly over medium heat until sauce is thickened and smooth.
15. Add splash of heavy cream to gravy, and season to taste with salt and pepper. (I do usually add any s or p here)
16. Serve the chicken topped with the pan gravy!

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