Best 4 Chicken Fried Bacon Wcream Gravy Recipes

CHICKEN FRIED BACON WITH CREAM GRAVY

Steps:

• 1. In a large bowl, whisk together the flour, baking powder, salt and pepper. Place half of this mixture in a large, flat baking dish. Pour half of the buttermilk in a separate large baking dish. Dip each bacon strip first in the buttermilk, then in the seasoned flour. Set the bacon aside on a rack for a few minutes to allow the flour to absorb some of the buttermilk to form a good coating. For an extra crispy coating, dredge the bacon once more in just the flour mixture. Heat about 1 1/4 inches of vegetable oil in a large frying pan (or in a deep fryer) until a thermometer inserted reads 350 degrees F. Fry the bacon, a few strips at a time (don't crowd the pan or fryer), until the strips are golden brown on both sides, about 2 minutes per side. Drain the bacon on a rack. Continue until all of the bacon is fried. Allow the bacon to cool for a few minutes, then serve with the Cream Gravy.
• 2. Cream Gravy Put drippings or butter in a sauce pan over medium-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat and whisk until the gravy thickens; Whisk in the cream, salt and pepper.

FRIED CHICKEN WITH CREAMY GRAVY

Steps:

• In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
• In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY

Steps:

• Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl. Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper.
• Cook bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken to drippings in skillet. Pan-fry until cooked through and brown on both sides, about 5 minutes per side. Using metal spatula, transfer chicken to plates.
• Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend. Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk in green onions and bacon and bring to boil. Season gravy with salt and pepper. Spoon gravy over chicken and serve.

CHICKEN FRIED STEAK W/CREAM GRAVY

Steps:

• Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
• Beat eggs then combine with milk.
• Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
• Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
• Turn steak over and cook for another 5 minutes or so until both sides are golden.
• Remove to a plate lined with paper towels and allow to drain.
• TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
• Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
• Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
• Taste and add more salt or pepper if necessary.
• Serve generously over each piece of chicken fried steak.
• Sop up any extra gravy with a biscuit.