Best 7 Country Chicken With Gravy Recipes

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Indulge in the comforting flavors of Country Chicken with Gravy, a classic dish that embodies the essence of Southern cooking. This delectable recipe tantalizes taste buds with tender chicken pieces, enveloped in a rich, savory gravy that's bursting with umami. Perfectly complemented by a medley of aromatic herbs and spices, each bite promises a symphony of flavors that will leave you craving more.

In this comprehensive guide, we'll unveil the secrets to creating this culinary masterpiece, providing step-by-step instructions that cater to home cooks of all skill levels. Discover how to select the perfect chicken cuts, marinate them to perfection, and achieve that golden-brown sear that adds an irresistible depth of flavor. We'll also delve into the art of crafting the velvety gravy, ensuring it's thick, flavorful, and perfectly balanced.

But that's not all! This article goes beyond the classic Country Chicken with Gravy recipe, offering a treasure trove of variations that cater to diverse tastes and dietary preferences. Explore the tantalizing world of Chicken and Dumplings, where fluffy dumplings float in a hearty chicken broth, each bite a delightful combination of textures. For a taste of creamy indulgence, try the Creamy Chicken and Rice Casserole, where tender chicken mingles with rice, vegetables, and a creamy sauce that's sure to warm your soul.

And for those seeking a lighter, yet equally flavorful option, the Chicken and Vegetables Stir-Fry promises a vibrant medley of colorful vegetables, succulent chicken, and a delectable sauce that's sure to excite your palate. Each recipe is meticulously explained with clear instructions, helpful tips, and beautiful visuals that guide you through the cooking process, ensuring success every time. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH COUNTRY GRAVY



Chicken with Country Gravy image

MY MOTHER, grandson and I put out heads and hearts together and after several tries, we came up with our version of oven fried chicken. We tweaked the ingredients until the gravy was tasty and the chicken was nicely browned and tender.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons canola oil
1/4 cup all-purpose flour
1/4 teaspoon paprika
Dash each seasoned salt, garlic powder, salt and pepper
2 chicken leg quarters
GRAVY:
1 tablespoon all-purpose flour
2/3 cup milk
1/4 teaspoon salt
1/4 tablespoon pepper

Steps:

  • Place butter and oil in a large ovenproof skillet. Place in a 425° oven for 5 minutes. Meanwhile, in a shallow bowl, combine flour and seasonings; add chicken, one piece at a time, and turn to coat., Carefully place chicken, skin side down, in hot skillet. Bake, uncovered, for 25-30 minutes on each side or until a thermometer reads 170°-175°. Remove and keep warm., Transfer 1 tablespoon of drippings from the skillet to a small saucepan; stir in flour until smooth. Gradually stir in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts :

COUNTRY CHICKEN WITH GRAVY



Country Chicken with Gravy image

Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! -Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

Steps:

  • In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN FRIED CHICKEN WITH WHITE GRAVY



Chicken Fried Chicken with White Gravy image

A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

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 CHICKEN WITH COUNTRY GRAVY



Chicken Fried Chicken with Country Gravy image

Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 15

4 chicken breasts (halved)
2 cups buttermilk
3 eggs
1/2 cup milk
2 cups flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper (or more if you like spicy)
1/2 tablespoon garlic powder
salt and pepper to taste
oil for frying (You can use peanut oil, vegetable oil, or canola oil)
1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth (or stock)
1/2 cup milk
salt and pepper (to taste)

Steps:

  • Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
  • In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
  • Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
  • Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

Nutrition Facts : Calories 635 kcal, Carbohydrate 30 g, Protein 33 g, Fat 43 g, SaturatedFat 32 g, Cholesterol 143 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

COUNTRY-FRIED CHICKEN WITH GRAVY



Country-Fried Chicken with Gravy image

This chicken is very moist. I usually use Club crackers for this and love the buttery flavor in the coating. Leftovers (if there are any) reheat well on a baking stone in the oven. I sometimes make another version of the gravy and don't always use the soup. But, the flavor of this compliments the chicken well and is very easy to prepare. The complete meal is served with mashed potatoes, biscuits, corn and a tossed salad....dessert is usually pie!

Provided by Ms B.

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
3/4 cup buttermilk
1 cup finely crushed buttery cracker
3 tablespoons peanut oil
1 can cream of mushroom soup
1 cup milk (more or less)

Steps:

  • Preheat oven to 350F.
  • Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
  • Combine flour and pepper in a shallow dish.
  • Pour buttermilk into a second dish.
  • Spread crushed crackers on a plate.
  • Dredge chicken breasts, one at a time, in seasoned flour.
  • Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
  • Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
  • Put remaining cracker crumbs into pan and lightly brown.
  • Stir mushroom soup into drippings and crumbs.
  • Combine remaining buttermilk and flour; add to soup mixture.
  • Add additional milk as needed.
  • Bring to a boil, stirring; remove from heat.
  • Serve chicken accompanied by gravy.

HOMEMADE CHICKEN GRAVY



Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY



Chicken Fried Chicken With Country Gravy image

I had this at a restaurant in another state and had to go home and duplicate it! So comforting, so delicious!! I just have to share!

Provided by The Miserable Gourm

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 -2 lb chicken breast, pounded thin
2 cups flour (for dredging)
2 -3 eggs
1/4 cup milk
salt and pepper
1/2 cup oil (for frying)
1/2 cup butter
2 tablespoons flour
1 cup light cream
salt and pepper
pan dripping

Steps:

  • Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
  • Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
  • Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!

Nutrition Facts : Calories 1043.8, Fat 75.9, SaturatedFat 29.6, Cholesterol 268.4, Sodium 342.4, Carbohydrate 53.8, Fiber 1.8, Sugar 0.4, Protein 36

Tips:

  • Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent scorching.
  • Brown the chicken in batches to avoid overcrowding the pan and ensure each piece gets a nice golden crust.
  • Use a combination of bone-in and boneless chicken pieces for a more flavorful and tender dish.
  • Season the chicken generously with salt and pepper before browning.
  • Add a splash of white wine or chicken broth to the pot after browning the chicken to deglaze the pan and add flavor to the gravy.
  • Use a roux made with equal parts butter and flour to thicken the gravy.
  • Simmer the gravy for at least 30 minutes to allow the flavors to meld.
  • Serve the country chicken with mashed potatoes, rice, or noodles.

Conclusion:

Country chicken with gravy is a classic comfort food that is easy to make and always a crowd-pleaser. This versatile dish can be served with a variety of side dishes, making it a great option for a weeknight meal or a special occasion. The gravy is rich and flavorful, and the chicken is tender and juicy. With a little planning and effort, you can create a delicious and memorable dish that your family and friends will love.

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