Tag: Fried

Oven Fried Chicken with Gravy by Gordon Ramsay


By Last Updated – / 32 Comments

Healthier and easier, this is the best oven fried chicken breasts you will ever eat. Just follow these easy step by step photo instructions.

Oven Fried Chicken with Gavy on a plate


Editor’s Note: Originally Published February 1, 2104. Updated with expanded explanation and updated photos. I personally love this recipe, and we do this frequently. You can not go wrong with this recipe. I guarantee it.

Who doesn’t love fried chicken? Get a great fried chicken that is crispy and moist with this easy oven recipe. Add in the gravy, and you have wonderful comfort food.

But what a mess at home fried chicken can make. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get all 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 changed the gravy to our tastes.

You marinade the chicken in milk, melt some butter in an oven-safe pan, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy, and you have a great family dinner.

My Rating:
My rating system. Great 5 out of 5


I love this recipe. I could live on fried chicken, and this is excellent. PS I love gravy also.

Pro Tips: Recipe Notes for Oven Fried Chicken

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 saucepan 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 okay, but the chicken broth adds some more chicken taste.

What Chicken to Use?

This recipe “works” so well because of the butter in the pan. The chicke en needs to be in touch with the surface for the most part. So this is for skinless boneless chicken breast.

How Long to Cook Oven Fried Chicken

Medium size skinless boneless chicken breasts will take about 35-40 minutes at 375 in a convection oven or 400 degrees in a conventional oven.

Other Notes

Milk or Buttermilk make an excellent marinade for chicken.

If you want a little more KFC taste, substitute white pepper for the black pepper. Or go full 13 spice KFC with Oven Fried Chicken – Is it KFC? my version of this recipe with KFC spices.

If you have issues with the coating sticking to the chicken, coat the chicken with the flour mixture and allow to rest for 10-15 minutes. Then proceed with melting the butter and cooking.

ingredients for oven fried chicken

Everyday ingredients.

adding milk to bowl with chicken

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 milk with fat. Fat-Free buttermilk would be excellent here.

mixing flour with spices

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

image of melted butter in large black pan

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

Image of shaking extra flour off chicken

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

image of the floured chicken in the melted butter B

Shake off excess flour and place “good side” down into the melted butter. Bake for 20 minutes then turn the chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.

add flour to pan

Remove chicken and tent with foil on a plate. Place the 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 browning some — about 2 minutes.

whisking gravy in black pan

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

Crispy Oven Fried Chicken with Gravy from 101 Cooking For Two

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Oven Fried Chicken with Gravy

Healthier and easier, this is the best oven fried chicken breasts you will ever eat. Just follow these easy step by step photo instructions.

Prep Time40 mins

Cook Time50 mins

Total Time1 hr 30 mins

Author: DrDan

Servings/Adjustment: 2 servings

Ingredients

  • 2 skinless boneless chicken breasts
  • 2 cups milk
  • 4 tbsp butter
  • 1 cup AP flour
  • 1 tablespoons seasoning salt – I used Lowery’s
  • 2 teaspoon paprika
  • 1 teaspoon black pepper

For Gravy

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

Instructions

  • Trim chicken and add to a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.

  • Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 1 tablespoons seasoning salt (I used Lowery’s), two teaspoon paprika, one teaspoon black pepper. Mix well.

  • Slice up four tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter.

  • Shake off any extra milk and dip the chicken 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 tent with foil on a plate. Place the 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 browning some. About 2 minutes.

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

Recipe Notes

Pro Tips:

  1. If you want a little more KFC taste, substitute white pepper for the black pepper. If you want fill 13 spice KFC then see Oven Fried Chicken – Is it KFC?
  2. The amount of flour coating in more than needed. You use about half but it is harder to coat with less.
  3. If you have issues with the coating sticking to the chicken, coat the chicken with the flour mixture and allow to rest for 10-15 minutes. Then proceed with melting the butter and cooking.
  4. You should use a non-stick pan or seasoned castiron.

Flip with a fork not tongs. See How To Make Gravy at Home for more details on making gravy. Nutrition is for the chicken only.

Nutrition Facts

Oven Fried Chicken with Gravy

Amount Per Serving (1 breast)

Calories 315 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 107mg 36%

Sodium 715mg 30%

Potassium 800mg 23%

Total Carbohydrates 12g 4%

Sugars 12g

Protein 32g 64%

Vitamin A 22.7%

Vitamin C 1.6%

Calcium 30.5%

Iron 2.9%

* Percent Daily Values are based on a 2000 calorie diet.

 

Have a question or something not clear? Ask in the comments.

 

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

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Originally Published February 1, 2014
Molly and Lilly dogs running in the snow

Easy Fried Rice in 10 Minute by Gordon Ramsay


By Last Updated – / 25 Comments

An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. Done in 10-minutes with these easy step by step photo instructions.
Easy Fried Rice on a white plate


Editor’s Note: Originally Published May 14, 2012. Updated with expanded discussion and options along with updated photos.

I admit to “cheating” sometimes. This recipe is an example. By using Minute Rice, you can have a tasty freshly made Chinese side dish at home.

We like fried rice with Chinese dishes.  White minute rice is OK but not quite what we want. We have tried package mixes. The results have been tasteless mush. Except for the one package which was moldy already. No second chance for that brand.

I started with the premise of using Minute Rice. Why? It is as a side dish for a prepared meal. A 30-minute dish just would not do.

My Rating
My rating system of a 4 out of 5 so very nice.


This is great, almost a 5. Make a little change here or there if you want. Fry a little pork here or add some sesame oil there if you want. Or just use it as it stands.

Pro Tips: Recipe Notes for Easy Fried Rice in 10 Minutes

I used a recipe on Food.com as a model. With a few changes, I had what I wanted.

The Rice

I’m using Minute Rice which is a brand of instant rice that has been precooked and dehydrated so that it cooks more rapidly.

Normally with Minute Rice, the ratio of water to rice is 1:1. The model recipe was 3:4 making dryer rice which was just what I wanted.

Modifications and Options

I used chicken broth not water for the liquid, and I skipped some additional water at the end of the model recipe.

I also saw no need for 3 tablespoons of butter and cut it to 1.

This is just a basic recipe. I added some frozen veggies as an option in the recipe but many other things can be added for your taste or to make it a more complete meal.

How to Reheat Fried Rice

A microwave is my usual reheating method. A splash of water and a short time covered to prevent drying in the microwave.

You can also re-heat rice in a skillet by stir frying it to rewarm completely.

Great Main Chinese Dishes

Easy General Tso Chicken

Easy Chicken Stir Fry

Easy Crock Pot Cashew Chicken

ingredients for fried rice

Simple everyday ingredients.

rice in a pan of broth on the stovetop

In a saucepan, bring 1 cup of chicken broth to a boil. If using frozen veggies, add now and bring back to boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.

egg in black fry pan just starting to cook

Chop a small onion while heating 1 tablespoon butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.

image of adding rice to cooked egg

Add the rice to the egg/onion along with 3 T soy sauce.

mixing the fried rice in a pan

“Fry” for 3-4 minutes over medium-high heat.

fried rice on a wooden spoon

Done in 10 minutes.

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Easy Fried Rice on a white plate

Easy Fried Rice in 10-Minutes

Votes: 135
Rating: 4.2
You:

Rate this recipe!

Print Recipe

An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. Done in 10-minutes with these easy step by step photo instructions.

Servings Prep Time
2 servings 1 minutes
Servings Prep Time
2 servings 1 minutes

Easy Fried Rice on a white plate
Easy Fried Rice in 10-Minutes

Votes: 135
Rating: 4.2
You:

Rate this recipe!

Print Recipe

An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. Done in 10-minutes with these easy step by step photo instructions.

Servings Prep Time
2 servings 1 minutes
Servings Prep Time
2 servings 1 minutes

Ingredients

  • 1 cup chicken broth
  • 1 1/3 cup Minute Rice
  • 1 egg
  • 1 tablespoon butter
  • 1 onion small diced
  • 3 tablespoons soy sauce
  • 1 cup frozen peas and carrots optional

Servings: servings

Units:

Instructions

  1. In a saucepan, bring 1 cup of chicken broth to a boil. If using frozen veggies, add now and bring back to boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.

  2. Chop a small onion while heating 1 tablespoon butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.

  3. Add the rice to the egg/onion along with 3 tablespoon soy sauce.

  4. “Fry” for 3-4 minutes over medium-high heat.

Recipe Notes

Pro Tips:

  1. If your veggies are frozen, add to the broth when boiling, then bring back to boil and add the rice.
  2. If the veggies are thawed, they can be added to the frying pan when the cooked rice is added.
  3. Do not use raw veggies since they will not have time to cook.
  4. Good refrigerated for 3-4 days and can be frozen in an airtight container for several months.
  5. A microwave is my usual reheating method. A splash of water and a short time covered to prevent drying in the microwave.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published May 14, 2012.

Nutrition Facts

Easy Fried Rice in 10-Minutes

Amount Per Serving

Calories 363 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 125mg 42%

Sodium 1323mg 55%

Potassium 93mg 3%

Total Carbohydrates 59g 20%

Dietary Fiber 1g 4%

Sugars 2g

Protein 11g 22%

Vitamin A 6%

Vitamin C 4%

Calcium 2%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

dogs in leaves
An easy fried rice recipe using Minute Rice for that

Fried Pork Chops with Gravy by Gordon Ramsay


Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.

pouring gravy on pork chop



Editor’s Note: Originally Published January 23, 2016. Updated with expanded explanation and updated photos. Welcome to one of our favorites we do frequently.

I hadn’t done bone-in chops fried on the stove top for 30 years, but it is just so simple it came right back.

This started with my wife. Now, she doesn’t make requests very often, but as we are staring at the meat case, she focused on the pork chops. Not the lean center cut loin cut ones I usually buy but the bone-in nicely marbled ones. And she had one other request, just fry them and make gravy.

Per my usual habit, I Googled and was very disappointed. Some used up to 10 spices, lots of brine and most with breading. Just so not me and definitely not the way I always have done them.

This needs to be a fast, done from memory type recipe. So I went from memory.

My Rating
My rating system. Great 5 out of 5


Definitely an every day five. We do this at least monthly.

Pro Tips: Recipe Notes for Fried Pork Chops with Gravy

What is a Pork Chop?

A pork chop is a slice of the pork loin. It is from 1/2 inch to 2 inches thick and may or may not include some bone.

The loin is very lean so does well with rapid cooking and brining is always good for any pork loin cut.

Graphic showing location of pork chops

The “chops” at the front and rear end are not really pork chops and should be avoided unless you know what to do with them.

This recipe is using 3/4 inch thick pork chops which is the standard usually found in US stores. It can be used in 1/2 inch up to 1 1/2 inch but if you are on the thicker end, a rest to at room temperature you help.

Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slice through the fat every inch or so to prevent cupping of the chop.

Bone-in vs Boneless Pork Chops

Either will do here. The bone-in will take a few more minutes.

What Final Temperature for Pork Chops?

145 with a three-minute rest is the minimum recommended by the FDA. My wife does not like any pink, so she is more of 155 here.

For many years we were taught to cook pork to 165. Dry… very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest. See WebMD for the discussion.

The Gravy

I’m using a slurry method to make gravy here. Not the more traditional roux method.

In the slurry method, you still need 2 tablespoons of flour per cup of liquid. I dilute the flour with about a cup of liquid and use a shaker to mix the flour with the liquid. A whisk and bowl would work well also. That is added slowly to boiling liquid while mixing.

Pork broth is not readily available like other broths. You can usually get pork boulion or gravy base. I like to use Penzey’s Pork gravy base.

See How To Make Gravy at Home for more detailed

Other Notes:

There’re some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan’s conduction of heat and your stove. So as always you are cooking to a final temperature.

An easy recipe to adjust to your needs. I just did six chops for company. I cooked three., tented and cooked three more.

Some Other Pork Chop Recipes – See a complete list of pork chops and loin recipes

How to Grill Pork Chops on a Gas Grill

Pan Seared Oven Roasted Pork Chops

Pan Seared Oven Roasted Thick Cut Pork Chops

ingredients for fried pork chops with gravy

If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.

seasoning with the pork chops on a red mat

Season both sides of the chops with seasoning salt and pepper to taste.  If you are using bouillon or soup base for your pork broth, then mix two cups now. You may also use vegetable broth.

pork chops in pan with shimmering oil

Add 1-2 tablespoons oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to an internal temperature of 145.

tenting pork chops with foil

Remove from pan and tent lightly with foil while doing gravy phase.

adding flour mixture to pan

Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.

piece of pork chop on fork

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30 Minute Fried Pork Chops with Gravy from 101 Cooking for Two

Fried Pork Chops with Gravy

Votes: 34
Rating: 4.32
You:

Rate this recipe!

Print Recipe

Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.

Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes

30 Minute Fried Pork Chops with Gravy from 101 Cooking for Two
Fried Pork Chops with Gravy

Votes: 34
Rating: 4.32
You:

Rate this recipe!

Print Recipe

Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.

Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes

Ingredients

  • 2 pork chops bone in or boneless
  • seasoning salt to taste
  • pepper to taste
  • 1-2 tablespoons oil
  • 2 cups broth may come from gravy base or bouillon
  • 4 tablespoons flour

Servings:

Units:

Instructions

  1. If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.

  2. Season the both sides of the chops with seasoning salt and pepper to taste. If you are using bouillon or soup base for your pork broth then mix two cups now. You may also use vegetable broth.

  3. Add 1-2 tablespoon oil to a large frying pan over medium-high heat. When oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to internal temperature of about 145.

  4. Remove from pan and tent lightly with foil while doing gravy phase.

  5. Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.

Recipe Notes

Pro Tips:

  1. I suggest 3/4 to 1-inch thick pork chops for this recipe. Bone-in or boneless either one is fine.
  2. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
  3. Minimum safe internal temperature is 145 with a three-minute rest.
  4. Season to your taste. I like Lawry’s seasoning salt.
  5. For the gravy, I like to use Penzy’s gravy base to make 2 cups of “broth”. You may use pork bouillon. Or vegetable or chicken broth will work, also.

There are some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan’s conduction of heat and your stove. So, as always, you are cooking to a final temperature.

Nutritional information includes gravy but not potatoes

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published January 23, 2016.

Nutrition Facts

Fried Pork Chops with Gravy

Amount Per Serving

Calories 524 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 90mg 30%

Sodium 1393mg 58%

Potassium 962mg 27%

Total Carbohydrates 31g 10%

Dietary Fiber 1g 4%

Sugars 4g

Protein 40g 80%

Vitamin A 0.3%

Vitamin C 1%

Calcium 3%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

Molly and Lilly dogs in the snow looking for Mr. Squirrel

Dogs in snow

Today’s Dog Photo Credits to Wifo

Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way. #PorkChops #StoveTopPorkChops #FriedPorkChops

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