Chicken Fried Chicken with Milk Gravy
- Carbohydrate 30.311328125 g
- Cholesterol 126.315 mg
- Fat 13.935984375 g
- Fiber 0.769968763589859 g
- Protein 37.571503125 g
- Saturated Fat 2.0368890625 g
- Serving Size 1 1 Serving (323g)
- Sodium 258.4088125 mg
- Sugar 29.5413593614101 g
- Trans Fat 0.8460128125 g
- Calories 406 calories
Step-by-step
- Pound breasts a little to flatten.
- Roll breasts in flour, then egg, and back in flour.
- Heat oil in large skillet on med hi.
- Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
- Remove and keep warm.
- To skillet add flour, stir until light brown and bubbly.
- Add a little more oil if needed.
- Mix the milks together.
- Slowly pour half the milk mix into skillet, stirring hard.
- Continue adding milk and stirring until as thin as you like.
- Add salt and pepper.
- Let boil 1 minute.
- Spoon over chicken.
Poultry seasoning performs the heaviest lifting in this dish, carrying dried sage, thyme, and marjoram to cut through the heavy coating. Boneless, skinless chicken breasts present distinct frying challenges because they dry out rapidly when exposed to high heat. Pounding the meat to a uniform one-half-inch thickness ensures the edges finish cooking simultaneously with the center.
Mastering the Single-Skillet Pan Fry and Gravy
Cast iron is the preferred material for this method because it retains heat effectively across medium-high settings. Dredging requires a dry-wet-dry sequence: flour first to absorb surface moisture, beaten egg to anchor the exterior, and a final flour coating to form the crust. Fry the meat in four tablespoons of vegetable oil for approximately eight minutes total, turning once when the bottom turns deep golden brown. Transfer the chicken to a warm plate and let it rest while building the pan sauce in the remaining oil and browned bits. Whisk one-quarter cup of flour directly into the skillet drippings, cooking the paste for one minute until it bubbles and smells nutty. Combine the evaporated milk and two percent milk in a separate vessel before pouring it slowly into the hot pan while whisking vigorously to prevent lumps. Allow the liquid to reach a full boil for sixty seconds so the starch molecules fully gelatinize and thicken the sauce.
- Browning the flour paste too quickly yields a bitter flavor instead of a toasted aroma.
- Adding the milk all at once causes thermal shock and breaks the roux emulsion.
- Failing to pound the chicken leads to rubbery texture in the thicker portions of the breast.
