Best 7 Ultra Low Fat Chicken Fried Chicken With Cream Gravy Recipes

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Indulge in the crispy, tender, and guilt-free delight of our Ultra-Low-Fat Chicken Fried Chicken with Cream Gravy. This innovative recipe transforms the classic Southern comfort food into a healthier version that won't compromise on flavor. Our secret lies in a unique breading technique that uses nonfat yogurt and whole-wheat flour, resulting in a crispy coating that's lower in fat and calories. Paired with our creamy, flavorful gravy made with skim milk and reduced-fat cream cheese, this dish is a perfect balance of indulgence and health consciousness. Get ready to satisfy your cravings without sacrificing your waistline with our Ultra-Low-Fat Chicken Fried Chicken with Cream Gravy.

In addition to the main recipe, this article also features three more delectable variations to cater to diverse dietary preferences and taste buds:

- **Ultra-Low-Fat Chicken Fried Chicken with Vegan Gravy:** This version offers a plant-based alternative to the cream gravy, using a creamy cashew sauce that's rich in flavor and texture.

- **Ultra-Low-Fat Chicken Fried Chicken with Gluten-Free Gravy:** Specially formulated for those with gluten sensitivities, this gravy is made with gluten-free flour and almond milk, providing a delicious and inclusive option.

- **Ultra-Low-Fat Air Fryer Chicken Fried Chicken with Cream Gravy:** For those seeking a healthier cooking method, this recipe utilizes an air fryer to achieve a crispy coating with minimal oil, while still delivering the same mouthwatering taste.

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

CHICKEN-FRIED STEAK WITH CREAM GRAVY



Chicken-Fried Steak with Cream Gravy image

Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.

Provided by Rick Martinez

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 14

Four 6-ounce top round steaks (London Broil)
Kosher salt and freshly ground black pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups buttermilk
2 tablespoons hot sauce, such as Frank's RedHot
3 tablespoons unsalted butter
2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon sugar
Vegetable oil, for frying

Steps:

  • Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
  • Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
  • Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
  • Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
  • Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
  • Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.

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

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.

ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY



Ultra Low Fat Chicken-Fried Chicken With Cream Gravy image

Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.

Provided by Tina A

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 egg whites, slightly beaten
2 cups corn flakes
salt and pepper
4 tablespoons flour
1 cup chicken broth, spoon off fat
1/2 cup evaporated skim milk
1 cup skim milk
2 teaspoons Molly McButter
salt and pepper

Steps:

  • Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
  • Dip in egg white and roll in crushed corn flakes.
  • In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
  • Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
  • In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!

FRIED CHICKEN WITH CREAMY GRAVY



Fried Chicken with Creamy Gravy image

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Provided by Gina

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 11

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

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.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g

CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE



Chicken-Fried Chicken With Cream Gravy Recipe image

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Provided by J. Kenji López-Alt

Categories     Entree     Dinner     Mains

Time 5h

Yield 4

Number Of Ingredients 22

For the Chicken:
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note)
1 cup buttermilk
1 large egg
1 tablespoon plus 2 teaspoons kosher salt, divided
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil, for frying
For the Cream Gravy:
2 tablespoons unsalted butter
1 small onion, finely chopped (about 3/4 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons all-purpose flour
1 cup whole milk
3/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
  • One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
  • Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
  • For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.
  • Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
  • Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
  • Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
  • Transfer the chicken to a paper towel-lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.

Nutrition Facts : Calories 742 kcal, Carbohydrate 34 g, Cholesterol 258 mg, Fiber 2 g, Protein 37 g, SaturatedFat 21 g, Sodium 951 mg, Sugar 9 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g

SOUTHERN FRIED CHICKEN W/CREAM GRAVY



Southern Fried Chicken W/Cream Gravy image

This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.

Provided by keen5

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up into separate pieces (about 3 lbs.)
1 cup all-purpose flour
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup light cream or 1/2 cup half-and-half
vegetable oil
2 tablespoons reserved fat, from skillet
2 tablespoons flour
1 cup light cream
salt and pepper

Steps:

  • Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
  • Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
  • Pour enough oil into a large skillet to make a depth of 1".
  • Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
  • If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
  • (Stand back, so you don't get splattered).
  • Add chicken, skin side down.
  • When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
  • Turn chicken pieces after 15 minutes.
  • Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
  • Drain on paper toweling, keep warm.
  • Serve with Cream Gravy, if you wish.
  • For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
  • Stir in 2 tablespoons flour; heat until light brown.
  • Remove from heat; gradually stir in 1 cup light cream.
  • Return to heat; cook, stirring constantly, until thickened and bubbly.
  • If too thick, add more cream.
  • Taste; add salt and pepper as needed.
  • Makes about 1-1/4 cups.

Tips:

  • Use skinless, boneless chicken breasts or thighs for a leaner dish.
  • To make the chicken extra crispy, coat it in a mixture of flour, salt, and pepper before frying.
  • Be sure to use a large skillet or Dutch oven for frying the chicken so that it doesn't crowd the pan.
  • Fry the chicken in batches, if necessary, to avoid overcrowding the pan.
  • Cook the chicken over medium heat so that it cooks evenly without burning.
  • Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
  • Make sure the gravy is thickened to your desired consistency before serving.

Conclusion:

This ultra-low-fat chicken fried chicken with cream gravy is a delicious and healthier alternative to traditional fried chicken. It's perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

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