Best 8 Chicken Fried Chicken With Milk Gravy Recipes

CHICKEN FRIED CHICKEN WITH MILK GRAVY

Steps:

• 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.

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.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

CHICKEN-FRIED STEAK WITH SPICED MILK GRAVY

Steps:

• For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large flat dish.
• Pour buttermilk over chicken and refrigerate 1 hour.
• Combine flour, salt, and pepper in a double-strength paper bag.
• Drain chicken and toss pieces one at a time in the flour mixture.
• Shake off excess and place on waxed paper for 15 minutes.
• Heat 1/8 to 1/4 inch of oil in a skillet.
• Fry chicken until browned on all sides.
• Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
• Uncover and cook 5 minutes longer.
• Remove chicken and keep warm.
• Drain all about 1/4 cup drippings and stir in flour until bubbly.
• Add milk and 1 1/2 cups water.
• Cook and stir until thickened and bubbly.
• Cook 1 minute more.
• Add remaining water if needed.
• Season with salt and pepper.
• Serve with chicken.

SOUTHERN FRIED CHICKEN WITH MILK GRAVY

Steps:

• In a medium bowl beat milk and eggs.
• In another bowl, combine seasonings and flour.
• Dip chicken pieces in egg mixture and then in flour mixture.
• Melt shortening in 12" iron skillet.
• Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
• Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
• Cook and stir over medium heat for 5 minutes or until browned.
• Combine milk and water; add to skillet.
• Bring to a boil.
• Boil and stir for 2-3 minutes.
• Add browning sauce if desired.
• Serve gravy with chicken and garnish with oregano.