Thursday, May 2, 2013

Chicken Fried Steak And Pan Gravy

4 Boneless skinless chicken breast beating flated
1 cup flour 
1 tsp. salt 
1 tsp. pepper 
1 cup buttermilk 
1 egg 
1 tsp. chicken bouillon, powdered 
2 tsp. dry mustard 
Canola oil for frying 
4 Tbsp. flour 
2-1/2 cups half and half  milk 
1 cup Chicken stock 

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper 
in a shallow dish. In a second dish, mix the buttermilk, 
egg, mustard, and bouillon with a whisk. Add 1/2-tsp. 
salt and 1/2-tsp. pepper. 

Dip each chicken breast in the seasoned flour and shake off excess. 
Dip the floured chicken into the buttermilk mixture and 
again into the flour. Shake off excess. 

Heat 2-3 inches of vegetable oil in a frying pan over medium 
high heat to 360°F. Use a thermometer to check the temperature 
of the oil. 

Carefully drop the chicken into the hot oil and cook for 3-5 
minutes on each side until golden brown. 

Drain on clean paper towels and keep warm. 

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, 
whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, 
stirring continuously. Continue to stir until gravy thickens 
and just begins to boil. Season with salt and black pepper to taste. 

 


Stirred it  making sure it turned into a paste…

Added  chicken stock into the pan, and stirred it again added extra chicken stock  poured some half and half and kept stirring.
  At the end,  put in the black peppered and stirred it one more time.

Then  poured the gravy into a bowl