Chicken Fried Chicken with Cream Gravy
This is essentially Texas-style chicken fried steak made with chicken breasts instead of beef steak. Chicken Fried Chicken is wonderful served with mashed potatoes, steamed vegetables and lots of cream gravy.
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.
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.
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. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.
Cream GravyAfter the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 2 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour making a roux.
Gradually stir 1-1/2 cups milk into the roux, stirring constantly with the wooden spoon, mashing out any lumps, and bring to a boil. Continue stirring a few minutes as gravy thickens and reaches desired consistency. Check seasonings and add ground black pepper and salt to taste.Makes 4 servings.
Prep time: 20 Min; Cook time: 20 Min; Total time: 50 Min
Recipe editor Patricia Mitchell
The serving dishes in our photograph are Fiesta dinnerware.sirloin chicken fried steak dinner by David Bulla.
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