Ever wonder how to make chicken with milk gravy? Now, you are in luck because I am going to share my recipe for one of my favorite meals. Chicken with milk gravy is creamy and thick. It goes great on some mashed potatoes, and we mustn’t forget the earl grey tea. After you try it, you will put this dish on the top of your list of comfort foods that make you feel good from the inside out.
Gwen’s Fried Chicken with Milk Gravy
- Level: Easy
- Total: 4 hr 50 min
8 serving pieces chicken, light or dark meat
2 cups peanut oil, more if needed
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepperAdd to Shopping List
- For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
- Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
- Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
- Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
- For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
- Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
Fried Chicken and Milk Gravy
If you prefer, you can substitute chicken breasts, sliced in half lengthwise so they’ll cook quicker.
- 1 cup plus 1/4 all-purpose flour, divided
- 1 ¼ teaspoons dried thyme
- ¾ teaspoon seasoning salt
- ¾ teaspoon pepper, divided
- 8 chicken thighs or drumsticks
- ⅔ cup buttermilk
- 2 to 4 tablespoons oil
- 1 teaspoon chicken bouillon granules
- 1 ½ cups milk
- Step 1Combine 1 cup flour, thyme, onion powder, salt and 1/2 t. pepper in a large plastic zipping bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk; return to bag and shake to coat.
- Step 2Heat oil in a large skillet over medium heat. Add chicken and sauté 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, 35 to 40 more minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
- Step 3Remove chicken to paper towels, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir one more minute. Serve hot gravy over chicken.
CHICKEN FRIED CHICKEN
This Southern style Chicken Fried Chicken recipe is drizzled with a homemade peppered milk pan gravy. Pair it with creamy mashed potatoes, a skillet of Southern succotash and a basket filled with fresh from the oven buttermilk biscuits and it’s a feast. Don’t forget the sweet tea to wash it all down and for dessert? Why pound cake, of course.
EASY CHICKEN FRIED CHICKEN RECIPE
What is chicken fried chicken? Classic Southern fried chicken is made with bone-in chicken pieces from a whole bird. This chicken is made with boneless skinless chicken pieces usually chicken breasts, but occasionally thighs as well. It’s widely believed by food historians that this dish actually evolved from chicken fried steak. The story goes that German immigrants who settled in Texas, brought with them a classic Austrian dish called Wiener schnitzel made with thinly pounded pieces of veal. Settling in Texas where beef was abundant they used the same technique adapted to beef. Fast forward to this century when chicken is in abundance and country cooks began making it using boneless skinless chicken pieces, pounded and coated with breading just like chicken fried steak. Thus chicken fried chicken was born.
HOW TO MAKE THE BEST CHICKEN FRIED CHICKEN RECIPE
Regardless of origin, this fried chicken recipe is country cooking at it’s finest and not difficult to prepare.
- Ingredients you’ll need to make this recipe for Chicken Fried Chicken and Gravy: Boneless skinless chicken breasts, all purpose flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, paprika, buttermilk, eggs and peanut oil or vegetable oil for frying.
- Ingredients needed to make the peppered milk pan gravy you’ll need: All purpose flour, pan drippings from frying the chicken, salt, evaporated milk and whole milk. To make the gravy, it’s super simple. Whisk the flour into the pan drippings over medium heat scraping all of the brown bits from the bottom of the pan. Next, add the salt and both kinds of milk while whisking until it begins to thicken. You can adjust the seasonings, to your taste.
- Can I use bone-in chicken pieces? This recipe uses boneless chicken breasts. The advantage of using boneless chicken breasts, is that it cooks more quickly without the bone.
- When preparing the chicken breasts for dredging, you’ll need to pound them using the smooth size of a meat tenderizer for uniform thickness and even cooking.
- What’s in the breading? The breading for this recipe includes all purpose flour, crushed Saltine crackers, seasoned salt, smoked paprika, granulated garlic and onion powder. The crushed cracker crumbs add a light crunch to the breading.
- What is peppered milk gravy? It’s basically an easy pan gravy using milk that’s been generously seasoned with black pepper. When making it, you will want to scrape up all of that goodness left behind on the bottom of the skillet from frying the chicken breasts. This will give a boost to the flavor overall. You can adjust the amount of black pepper to suit your taste.
- What oil is best for frying chicken? This always depends on the preference of the cook, but this recipe will work well with vegetable or peanut oil.