Fried chicken in breadcrumbs with white gravy
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1298, total fat 86 G., saturated fats 14 G., proteins 52 G., carbohydrates 78 G., fiber 3 G., cholesterol 206 mg, sodium 1210 mg, sugar 9 G.
Calories 1298, total fat 86 G., saturated fats 14 G., proteins 52 G., carbohydrates 78 G., fiber 3 G., cholesterol 206 mg, sodium 1210 mg, sugar 9 G.
Double-breaded chicken tenders are deep-fried to a beautiful crisp and served with a peppery white gravy, a traditional dish of the American South. To keep the first batch of chicken warm, keep it in a warm oven while you fry the remaining tenders.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 4 boneless, skinless chicken breasts (about 700 g)
- 1 and 3/4 cups flour
- 3/4 cup cornstarch
- 2 tsp paprika
- 1.5 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 and 1/4 cups of sour milk or kefir
- 1 tbsp hot sauce
- 1 large egg
- Vegetable oil, for deep-frying
Gravy
- 3 tablespoons unsalted butter
- 2 tbsp. flour
- 1.5 cups whole milk
- 0.5 tsp apple cider vinegar
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Recipes with similar ingredients: chicken breasts, milk, sour milk, eggs, starch, hot sauce, flour, apple cider vinegar, garlic powder, ground cayenne pepper, paprika
Cooking the dish according to the recipe:
- Preheat oven to 95°C. Place racks on 2 baking sheets.
- Place 1 chicken breast in a bag or between two pieces of cling film. Pound with a meat mallet or rolling pin until the chicken is 0.5–1 cm thick. Repeat with the remaining chicken.
- In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. In a medium bowl, combine the buttermilk, hot sauce, and egg. Arrange the chicken, flour mixture, liquid mixture, and prepared baking sheet on a counter near the stove. Dredge 1 chicken breast in the flour mixture, coating completely, then dip it in the liquid mixture and shake off any excess. Dredge the chicken again in the flour mixture, coating completely, and transfer it to one of the racks on the baking sheet. Repeat with the remaining chicken.
- Pour 2–2.5 cm of oil into a deep cast-iron skillet. Heat the oil over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer. Fry the chicken in two batches until golden brown, 4–5 minutes per side. Transfer to the second rack of the baking sheet and keep in a warm oven until ready to serve.
- Gravy:
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Pour in the milk in a steady stream, stirring constantly. Add 1 1/4 teaspoons of salt and 1 teaspoon of black pepper, then the vinegar. Cook over low heat, stirring constantly, until the gravy thickens, 1 to 2 minutes. Serve the fried chicken with the gravy.
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