Tag: Chicken Broth

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Who doesn’t love fried chicken? Really. But what a mess at home. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get that great taste, avoid all that mess and work. Plus it’s much healthier.

Based on a Food.com recipe I simplified to a one pan method and change the gravy to our tastes. Basically you marinade the chicken in milk, melt some butter in an oven safe, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy and you have a great family dinner.

Rating:

I really really like this one. I could live on fried chicken and this is really good.

Notes: Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy. Also the original recipe uses milk and mushrooms in the gravy. I don’t use mushrooms in much of anything due to family food allergies. The milk would be fine but the chicken broth adds some more chicken taste.

See the simple ingredients. Really simple.

Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator. I don’t see a good reason to use a milk with fat. A fat free buttermilk would be excellent here.

Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.

Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I’m using a 12 inch cast iron pan.

Shake off any extra milk and dip in the flour mixture.

Shake off excess flour and place “good side” down into the melted butter.

Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.

Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.

Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Ingredients

  • 2 skinless boneless chicken breast
  • 2 cups milk
  • 4 tbsp butter
  • 1 cup AP flour
  • 2 tbsp. seasoning salt (I used Lowery’s)
  • 2 tsp paprika
  • 1 tsp black pepper

    • For Gravy

  • 1/4 cup AP flour
  • 1 – 14 oz can chicken broth
  • salt and pepper to taste

Instructions

  1. Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.
  2. Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.
  3. Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter.
  4. Shake off excess flour and place “good side” down into the melted butter.
  5. Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.
  6. Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.
  7. Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy.

2.2

http://www.101cookingfortwo.com/oven-fried-chicken-gravy/

From DrDan at 101 Cooking For Two

Updated
February 1 2014

You May Also Like:

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Who doesn’t love fried chicken? Really. But what a mess at home. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get that great taste, avoid all that mess and work. Plus it’s much healthier.

Based on a Food.com recipe I simplified to a one pan method and change the gravy to our tastes. Basically you marinade the chicken in milk, melt some butter in an oven safe, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy and you have a great family dinner.

Rating:

I really really like this one. I could live on fried chicken and this is really good.

Notes: Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy. Also the original recipe uses milk and mushrooms in the gravy. I don’t use mushrooms in much of anything due to family food allergies. The milk would be fine but the chicken broth adds some more chicken taste.

See the simple ingredients. Really simple.

Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator. I don’t see a good reason to use a milk with fat. A fat free buttermilk would be excellent here.

Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.

Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I’m using a 12 inch cast iron pan.

Shake off any extra milk and dip in the flour mixture.

Shake off excess flour and place “good side” down into the melted butter.

Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.

Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.

Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Ingredients

  • 2 skinless boneless chicken breast
  • 2 cups milk
  • 4 tbsp butter
  • 1 cup AP flour
  • 2 tbsp. seasoning salt (I used Lowery’s)
  • 2 tsp paprika
  • 1 tsp black pepper

    • For Gravy

  • 1/4 cup AP flour
  • 1 – 14 oz can chicken broth
  • salt and pepper to taste

Instructions

  1. Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.
  2. Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.
  3. Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter.
  4. Shake off excess flour and place “good side” down into the melted butter.
  5. Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.
  6. Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.
  7. Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy.

2.2

http://www.101cookingfortwo.com/oven-fried-chicken-gravy/

From DrDan at 101 Cooking For Two

Updated
February 1 2014

You May Also Like:

CHICKEN TORTILLA SOUP (made completely from food storage!)

This recipe has been a favorite of ours for several years and I’ve made it quite a few times recently with all this cold weather we’ve been having!  One of the best things about this soup is that you can make the entire recipe with ingredients from your food storage!  I usually make this in my slow cooker, but if you can also make it on the stove in about 20-30 minutes if you need a quick meal.
Chicken Tortilla Soup
  • 3 cans cream of chicken soup
  • 3 cans chicken broth
  • 1 cup salsa 
  • 1 tsp chili powder
  • 3-4 TBSP chopped dried onion (you can use half of a medium onion instead)
  • 2 cans chicken (You could also use 2-3 cooked shredded chicken breasts or a rotisserie chicken.  I never liked canned chicken until I tried the kind from Costco-I love it and it’s the only kind I will use in place of fresh chicken!)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)

In a large saucepan, saute the onion in a little bit of the chicken broth for about 3-4 minutes on medium heat.  Add the rest of the chicken broth and all of the cream of chicken soup.  Mix well and heat to boiling.  At this point, you can put the mixture in the crockpot and add all of the other ingredients, cooking on low for about 3-4 hours.  If you would like to continue with the stove top method, just add all of the other ingredients in a large pan and simmer for about 20 minutes.
Serve with shredded cheese, sour cream, tortilla strips, avocado, tomatoes and/or anything else that sounds good!  Enjoy!

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