Fried Chicken with Creamy Gravy Recipe

Recipes.net Team
Recipes.net Team Published March 20, 2020
Cooked chicken breast seared in a cast iron skillet with creamy pan sauce

This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.

How To Make Fried Chicken with Creamy Gravy

  • 4 chicken breasts (boneless, skinless )
  • 1 egg
  • 1/2 cup milk
  • 2 cup all-purpose flour
  • cooking oil (or melted Crisco)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (ground )
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  1. Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

  2. Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

  3. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

  4. With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.

  5. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15-18 minutes until chicken pieces are done through. Drain on paper towels.

How To Make Fried Chicken with Creamy Gravy

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 18 mins
Total Time: 38 mins
Serves:

Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1 egg
  • 1/2 cup milk
  • 2 cup all-purpose flour
  • cooking oil , or melted Crisco
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1/4 tsp paprika
  • 1/4 tsp white pepper

Instructions

  1. Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

  2. Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

  3. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

  4. With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.

  5. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15-18 minutes until chicken pieces are done through. Drain on paper towels.

Nutrition

  • Calcium: 61mg
  • Calories: 521kcal
  • Carbohydrates: 50g
  • Cholesterol: 189mg
  • Fat: 9g
  • Fiber: 2g
  • Iron: 4mg
  • Potassium: 959mg
  • Protein: 57g
  • Saturated Fat: 2g
  • Sodium: 583mg
  • Sugar: 2g
  • Vitamin A: 247IU
  • Vitamin C: 3mg
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