Fried Chicken with Pan Gravy

 

This is another recipe from Charleston Cooks!  This is a recipe that Aaron gets to involuntarily participate in.  I do not fry chicken.  When I fry chicken, it turns into a disaster.  Even tonight when we cooked this I heated the oil up too high and burnt the first batch of chicken.  The oil was also too high up on the chicken, almost submerging it... Needless to say, we had proof why I do not fry chicken.  As seen by the pictures, Aaron came to the rescue and fried this perfect chicken!  Also, if you don't know what blackening seasoning is (I didn't), it is sold in grocery stores in the spice aisle and there are also some recipes online to create your own!  Enjoy this recipe!

 

Fried Chicken with Pan Gravy

(from Charleston Cooks!)

 

Ingredients:

6 chicken breasts

Blackening or Low Country boil seasoning

2 cups flour

2 eggs

2 tablespoons milk

Canola oil

2 cups chicken stock

Splash heavy cream

Directions:

1.    If using breasts, butterfly the thickest part of the meat

2.    Season the chicken with salt, pepper, and seasoning on both sides.

3.    Place flour in a mixing bowl.

4.    In a separate bowl, place eggs and milk and whisk until smooth and frothy.

5.    Dredge seasoned chicken in the flour.

6.    Dip floured chicken into egg mixture.  Quickly place the chicken back into the seasoned flour to coat once more.

7.    Remove the breaded chicken from the flour and place on sheet tray

 

8.    Heat skillet over medium heat.  Add enough canola oil to submerge chicken halfway. 

9.    Place chicken in the hot oil.  Fry until golden brown on each side. 

10. Remove chicken from pan and place on tray lined with paper towels and keep warm by covering with aluminum until ready to serve.

Pan Gravy:

1.    Drain off the oil, leaving ¼ cup oil set to the side. 

2.    Wipe pan out with paper towels and return ¼ cup of oil to pan.

3.    Sprinkle enough flour into the skillet to make a paste that is the consistency of wet sand.

4.    Stir over medium heat until flour smells nutty

5.    Whisk flour mixture while slowly adding chicken stock to pan.

6.    Continue to whisk constantly over medium heat until sauce is thickened and smooth.

Add a splash of heavy cream to gravy and season to taste with salt and pepper.