Tuesday, May 10, 2011

Country Fried Chicken With Gravy

The Little Girl has been under the weather for the last couple of days.  She lost her appetite and would only eat instant mani.  Today she was feeling better and requested that I make fried chicken with gravy.  Even though I was also sick and not really in the mood to do any cooking, I had to give in to her request. It makes my heart happy to see the Little Girl's appetite is back, she had 4 servings and wanted more.

This recipe is from Yummy magazine, if you want to try it here is what you need.

8 boneless chicken breast halves, pound lightly using a meat mallet to flatten the meat
1 1/2 tablespoons of calamansi or lemon juice
2 tablespoons salt. divided
2 teaspoons pepper, divided
1 1/4 cup flour
1 teaspoon cayenne pepper
1 teaspoon ground oregano
1 egg, beaten
1/4 cup milk
cooking oil or lard for deep-frying

For the gravy
2 1/2 tablespoons butter
2 1/2 tablespoons flour
1/4 cup warm milk
1 cup warm chicken stock
1 teaspoon liquid seasoning
salt and pepper to taste

1. Season chicken with calamansi or lemon juice, 1 teaspoon salt, and 1 teaspoon pepper.
2. In a medium bowl, combine flour, remaining salt and pepper, cayenne pepper, and oregano.  Mix well.  In a shallow bowl, mix together the beaten egg and milk.
3. Dredge the chicken  in the flour mix then dip in egg mixture, then dredge again in flour mix.  Let stand for 1 to 2 minutes.
4. Heat oil or lard in a deep-frying pan over medium heat.  Deep-fry the chicken a few pieces at a time, about 8 minutes, until the coating is golden brown and chicken is cooked through. 
5. Make the gravy.  Melt the butter in a saucepan.  Add flour and cook for 1 minute, until lightly golden.  Add warm milk and whisk until smooth. Add stock and continue whisking until thick.  Season with salt and pepper.  Keep warm until ready to serve.

It is recommended that you serve the chicken with mashed potatoes and buttered vegetables.  Or do what I did, I partnered it with a salad with thousand island dressing.

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