Dad's easy fried chicken and milk gravy
- Carbohydrate 104.169556321305 g
- Cholesterol 553.520000005072 mg
- Fat 55.1443568401281 g
- Fiber 1.71724015541336 g
- Protein 226.401977964398 g
- Saturated Fat 6.86744661324964 g
- Serving Size 1 1 Serving (1162g)
- Sodium 673.687585305254 mg
- Sugar 102.452316165892 g
- Trans Fat 5.50653886042593 g
- Calories 1871 calories
Step-by-step
- Mix flour, brown sugar, salt and black pepper in a plastic bowl.
- Break eggs in a bowl, mix with milk.
- Cut chicken breasts into nuggets.
- Dip nuggets in milk/egg mix. Transfer to flour mix and roll until covered.
- Fry chicken in a pan with vegetable oil over medium heat, turning only once, until crispy.
- To make the milk gravy, a good rule of thumb to use is 1 tablespoon of vegetable oil to 1 tablespoon of flour. Drain vegetable oil from pan , leaving the chicken crisps and enough oil to serve 4. Add flour until oil and flour are pasty. Turn heat to medium high and start adding milk. Continue adding milk and stirring constantly to desire thickness.
Crowding the skillet remains the single fastest way to ruin fried chicken. Tossing too many pieces into the pan simultaneously drops the oil temperature below 350 degrees Fahrenheit, which causes the coating to shed its crunch and absorb grease instead of frying. Maintaining thermal stability requires working in small batches. Slicing chicken breasts into uniform nuggets ensures even internal cooking within four to six minutes per batch. Modifying this recipe for gluten-free diets presents a distinct hurdle because all-purpose flour provides the structural matrix for both the crispy exterior and the pan gravy. Substituting a 1-to-1 gluten-free flour blend works for the breading phase, but tapioca starch or cornstarch yields a superior, shatteringly crisp crust without absorbing excess moisture. For the accompanying milk gravy, standard wheat flour can be replaced with an equal measure of rice flour for thickening, though the roux will require whisking over medium-high heat for an extra minute to eliminate raw starch flavors. Leftover fried chicken loses its structural integrity quickly in airtight containers due to trapped steam. Storing the pieces on a wire rack inside a sheet pan in a 200 degree Fahrenheit oven keeps the crust crisp if held for up to thirty minutes before serving.
