Monday, August 20, 2012

Baked Fried Chicken w/ gravy

OMG... you're not going to believe how simple this is to make and how DELICIOUS it is!  I paired this with mashed potatoes and my sweet coleslaw. Tasted like we were eating at KFC!  Enjoy!
3-4 boneless, skinless chicken breasts
1 to 2 cups milk (I used whole)
1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Lawry's Seasoning Salt
1/2 tsp. paprika
1/2 stick of butter (cut into pieces)
1/2 can chicken broth
3 tbsp. corn starch

Preheat oven to 400 degrees.  Cut your chicken breasts into tenders.  How I do this is I first cut them lengthwise, top to bottom in half.  Then I take each half, place it on it's side, cut side down, and then cut it in half, top to bottom lengthwise again. Place the cut chicken breasts in a bowl and cover completely with milk and let sit for about 30 minutes.  When you're done doing that, take the chicken out of the milk bath (shake off any excess) and put on a plate.  Place butter in a 9x13 baking dish and place into oven.  Let bake until all butter is melted, remove the dish and make sure the entire bottom is coated with butter then set aside.  In a large Ziploc bag add the flour and spices.  Place 1 or 2 chicken tenders in the bag, seal it then shake the bag to coat the chicken evenly.  Remove the chicken and then place in a single layer in the buttered 9x13 baking dish.  Place the dish back in the oven and bake for 20 minutes then turn each piece of chicken over then cook for another 15-20 minutes until chicken is thoroughly cooked.  Remove dish from oven and place chicken onto a plate and cover to keep warm (Make sure to use a clean plate to not cross contaminate!).  I turned off my oven and then placed the whole plate inside to keep the chicken warm while I was making the gravy.  If you decide not to make the gravy then you're ready to eat, otherwise please see below!

Chicken Gravy:
While the baking dish is still piping hot, take about a half can of chicken broth and pour the broth into the pan. Take a spoon or spatula and scrape the bottom of the pan getting all the drippings loose.  Pour the chicken broth mixture into a sauce pan and place on stove over medium high heat.  You want the mixture to come to a little bit of a boil but you don't want to scorch it.  While that is heating up, in a small measuring cup add 1/3 cup of COLD water.  To that, add 3 tbsp. of cornstarch and mix really well until completely liquid.  While chicken broth mixture is slowly bubbling add cornstarch mixture slowly while whisking the chicken mixture.  This is what is going to thicken up your gravy.  Now you're going to need to add some seasoning so shake in some salt, pepper, onion powder, and garlic powder.  Reduce heat and let the gravy simmer for a minute or so.  If the gravy isn't as thick as you'd like it you can repeat the cornstarch step again but keep in mind that when you add more cornstarch it really alters the flavor of the gravy and makes it get a jelly like consistency.  Serve gravy over mashed potatoes with the chicken.

No comments:

Post a Comment