Alas, this time I remembered my issue and kept the oil nice and low-ish. Still frying isn't really a great low calorie way to eat chicken. But once in a while is ok.
This recipe is easy and requires just minimal knowledge of cooking (the dredging knowledge that is). At the end of the day, super flavorful and a recipe I'd make again - if I didn't have so many other recipes to try.
Herbed Fried Chicken with Black Pepper Gravy
Recipe from Gourmet Today
Serves 2
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| Photo courtesy of gourmettoday.com |
- 1/2 c flour
- 1 tsp minced fresh parsley
- 1 tsp minced fresh thyme
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 c buttermilk
- 2 boneless, skinless chicken breasts (5-6 oz each)
- Canola oil
For the gravy:
- 1 tsp minced garlic
- 3 T flour
- 1 1/2 coarsely ground black pepper
- 1 c milk
- 1 tsp minced fresh thyme
For the chicken, combine 1/2 c flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt into a shallow dish. Place buttermilk in second dish. Dredge chicken in flour, then buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack for 5 minutes.
Heat 1/4 inch oil in a sauté pan over medium-high heat until shimmering. Fry chicken until golden on one side (6 minutes) flip and fry for another 6 minutes. Transfer chicken to a plate and tent with foil. Pour off all but 1 T oil.
Cook garlic in same sauté pan over medium-high heat until fragrant (30 seconds). Whisk in 3 T flour and 1 1/2 tsp pepper; slowly whisk in milk. boil gravy, whisking constantly until thick, about 2-3 minutes. Note on gravy...whisk it constantly!! It may seem lumpy at first, but it will smooth out while cooking if you constantly whisk.
Serve gravy over chicken. Or like I did, over chicken and mashed potatoes.
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