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Thursday, March 25, 2010

Karin's Week Eleven Recipe: Fried Chicken with Cream Gravy

Chicken was on sale - buy one, get one. This way I can freeze one and have one now. I've been wanting chicken for a while, but it's been pretty expensive. This recipe from Better Homes and Gardens New Cookbook had both chicken and gravy. I wanted an Oven-Fried Chicken recipe, so used the Oven Directions given.

Fried Chicken with Cream Gravy
2-2.5 lbs chicken parts (I used one 3lb chicken, cut up with skin removed)
1/4 c flour or 1/2 c bread crumbs (I used bread crumbs)
1 tsp paprika, curry powder, poultry seasoning, chili powder; or dried basil or marjoram, crushed; or 1/2 tsp garlic powder or onion powder (I used Bavarian Seasoning from Penzey's instead)
1/ tsp salt
1/4 tsp pepper
2 T cooking oil

2 T flour
1/8 tsp pepper
1 2/3 c milk

1. Rinse chicken, pat dry. Combine dry ingredients in plastic bag. Add chicken pieces and shake to coat.

2. In a 12-in skillet, heat oil. Brown chicken on all sides.

3. Place in ovenproof dish. Put into 375 deg oven and bake, uncovered, for 35-40 min or until chicken is no longer pink. Do not turn.

4. Pour off 2 T drippings into skillet. Add flour and pepper, stir until smooth. Add milk all at once and cook and stir over med heat until thickened and bubbly. Cook and stir for 1 min more.

This recipe was quick, easy and tasty. And, since it went in the oven, I was able to use Bisquick and make biscuits to go along with it that got done at the same time. The chicken was nice and crispy, even without skin and without using an egg. Very flavorful and moist. There ended up being plenty of gravy leftover. I would definitely make this again.

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