Post by Loupy on Feb 14, 2014 15:13:15 GMT -7
Crispy Oven Fried Chicken with Gravy
From: Dr. Dan @ www.101cookingfortwo.com/
Get great fried chicken taste with this easy oven recipe. KFC watch out.
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 30 minutes
Yield: 2 servings
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
Start with 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 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.
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.
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.
From: Dr. Dan @ www.101cookingfortwo.com/
Get great fried chicken taste with this easy oven recipe. KFC watch out.
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 30 minutes
Yield: 2 servings
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
Start with 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 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.
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.
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.
