Monday, May 20, 2013

Fried Chicken and Gravy

Last night, other than the green beans, we had a meal of Pinterest recipes.  I have plenty to share this week, just from one meal!  (When I have time, that school year is wrapping up and it is a bit crazy busy around here)

Anyway,  I have made fried chicken before but when I saw this recipe on Pinterest, I was eager to try it.  I mean, gravy too?  That is just icing on the cake.  Or gravy on the chicken.

I followed the recipe fairly closely but next time I make this (and there WILL be a next time), I will make some minor changes.

Chicken Ingredients:
Chicken breasts or tenderloins (I used a couple pounds of tenderloins)

3 cups of flour

salt and pepper to taste

1 sleeve of saltine crackers, crushed into little tiny pieces

1 Tbsp bacon fat (I have started saving bacon fat from when I "bake" bacon and freezing it...came in handy!)

Vegetable or canola oil (as needed)

Chicken Directions:
If possible, "brine" the chicken by placing it in a large ziplock bag filled with water and salt.  Keep in the fridge for a few hours.

Drain the chicken, then pound it with a mallet to make it thinner.  

Meanwhile, heat the bacon fat and the oil (I just did poured oil until the skillet had at least an inch in it) into the skillet.  Heat on medium heat.

Mix the flour and cracker crumbs together in a bowl.  Salt and pepper to taste. (The original recipe suggested 2 cups of flour with salt/pepper in one bowl, and then 1 cup of flour mixed with the cracker crumbs in another for a second dip. Honestly, in the future, I would just dip once (one bowl with 2 cups of flour and 1 sleeve of crushed cracker crumbs).    Saves on dirtying up the dishes. :)

Dip the chicken into the flour mixture(s).

Add to the skillet (when hot), making sure not to crowd them.

Heat/cook on one side until golden brown, then flip it.

When it has cooked through, remove from oil (and then add another).  We put a cooling rack on top of a cookie sheet and let them sit on the cooling rack (covered by aluminum foil to keep warm).

Gravy Ingredients:
1/4 cup pan drippings (from frying chicken)

1/4 cup flour (you can use 1/4 cup reserved flour from the chicken but I just got a new 1/4 cup flour)

1 1/2 cups milk

salt and pepper to taste
Gravy Directions:
Remove about 1/4 cup of pan drippings from the skillet.  Heat in a saucepan or another skillet (or you can do the same one but I did it in a saucepan so my gravy would be ready when my chicken was) over low or low/medium heat.

Add in 1/4 cup flour.  Stir frequently until nice and smooth.

Slowly add the milk.

Continue to stir as it thickens.

Bring to a boil then reduce heat until heated through.

Serve over chicken and/or mashed potatoes.


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