Chicken Fried Chicken with Cream Gravy

I had the media Dept. come by today to get of shot of my kids in action for the website. The problem was we were cleaning the kitchen today. So I quickly put together a little demonstration and the filming began. The had three of the students prepare chicken fried chicken and a cream gravy to go with it. These were culinary one students and they had never done it before, but they did an excellent job. I got some pictures of the process so I figured I would post it up on here for everyone to give a try.

Chicken Fried Chicken

  • 2         chicken breast
  • 2 C      flour
  • TT      salt, pepper and garlic ( for flour, egg wash and chicken)
  • 2 C      butter milk
  • 2         eggs
  1. Set up breading station.  one pan flour, one pan egg and milk wash with seasonings and one with seasoned flour.
  2. Trim breast and pound to an even thickness. (use a rolling-pin to pound the breast)
  3. Season chicken breast.
  4. Cover with flour in first pan.
  5. Dip in the egg wash.
  6. Place in third pan and coat with seasoned flour. Press hard on the flour and chicken to coat well.
  7. Place breast in skillet of hot oil to cook. The oil should be deep enough to cover 2/3rds of the chicken breast.
  8.   Cook until golden brown. The chicken should reach 165 degrees.

Place the breast in a bag or under plastic wrap when pounding

Flouring the chicken

Looking for a nice golden brown


Cream Gravy

  • 1/4 C   Flour
  • 2 Tbl   Chicken drippings
  • 2 C         Milk
  • Salt and Pepper to taste
  1. Place oil and flour in skillet heat and mix to form roux. (for a proper roux mix equal parts of fat to flour by weight)
  2. Stir and heat roux until desired color is obtained. The longer you cook the darker it will become. (heating the flour will get rid of the raw flour taste in your gravy)
  3. Add cold milk and stir rapidly untill the mixture is thickened and smooth.
  4. Add seasonings.

Making the roux

Adding the milk to make the cream gravy

Categories: Entrees, Texas Style Cuisine | Tags: , , | 4 Comments

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4 thoughts on “Chicken Fried Chicken with Cream Gravy

  1. Fernando Felan

    What a good recipe for a fried bird. Gonna have to try it! But, will it beat the chicken served at PAPPY G’s, that is the question for today?

  2. Well who you think got him to put it on the menu?

  3. Hey Texas Style Cuisine,
    Thanks for that, Whenever I go to a new restaurant, I’m thrilled at the idea of chosing something new and different from the menu. However, whenever I see a Chicken or Country Fried Steak on the menu, I am compelled (I mean, we’re talking breaking out in sweats if I don’t do it) to order it and give it a try at least once.

    I realized, after a recent trip, that it’s not the steak so much as the cream gravy that makes the dish. Some places have this awful stuff that they pull from a can which, frankly, I can’t tolerate in the least.

    In recent memory, the best country gravy I had wasn’t even even with a country fried steak, but rather on a pork tenderloin sandwich on a vacation trip in Jamesport Missouri. The sandwhich was typical, but served open-faced with mashed potatoes and smothered (we’re talking swimming!) in cream gravy…the dish was so good, I’ve been dreaming about it since. My significant other agrees it’s the best she’s had. Ever.

    Any other Country Fried Steak lovers out there?

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