Crispy Oven Fried Chicken with Gravy

Crispy Oven Fried Chicken with Gravy from 101 Cooking For TwoGet great fried chicken taste with this easy oven recipe. KFC watch out.

Who doesn’t love fried chicken? Really. But what a mess at home. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get that great taste, avoid all that mess and work. Plus it’s much healthier.

Based on a Food.com recipe I simplified to a one pan method and change the gravy to our tastes. Basically you marinade the chicken in milk, melt some butter in an oven safe, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy and you have a great family dinner.

Rating:

RS-5I really really like this one. I could live on fried chicken and this is really good.

Notes: 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. Also the original recipe uses milk and mushrooms in the gravy. I don’t use mushrooms in much of anything due to family food allergies. The milk would be fine but the chicken broth adds some more chicken taste.

IMG_5259bSee the simple ingredients. Really simple.

IMG_5262bStart with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator. I don’t see a good reason to use a milk with fat. A fat free buttermilk would be excellent here.

IMG_5263bPreheat 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.

IMG_5267bSlice 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. I’m using a 12 inch cast iron pan.

IMG_5269bShake off any extra milk and dip in the flour mixture.

IMG_5270bShake off excess flour and place “good side” down into the melted butter.

IMG_5272bBake 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.

IMG_5275bRemove 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.

IMG_5281bAdd 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.

Crispy Oven Fried Chicken with Gravy from 101 Cooking For Two

Crispy Oven Fried Chicken with Gravy

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 servings

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

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

  1. Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.
  2. 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.
  3. 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.
  4. Shake off excess flour and place “good side” down into the melted butter.
  5. 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.
  6. 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.
  7. 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.

Notes

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.

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Updated
February 1 2014

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Comments

  1. Joan says

    Thanks for this. My daughter is visiting soon and wants her mother’s chicken dinner which I no longer cook because of health issues. This will fit the bill and along with mashed potatoes and some dressing will taste just like mother’s chicken dinner.

  2. nancy says

    I absolutely love fried chicken, but am also, like you, trying to eat healthy….this is a wonderful alternative to frying in Crisco oil……can’t wait to try this!!!

  3. vickie says

    I made this last night and must have done something wrong or at least incorrectly. Your picture shows this wonderful brown crust, but mine
    only had a pale coating …no brown. The chicken tasted great, but definitely something was missing. My oven thermometer showed 400
    degrees. Suggestions?

    • says

      Be sure it is nicely browned on the bottom before the flip. If it takes a little longer to brown just let it continue before you do the flip.
      Hope that does it for you
      DrDan

  4. Katie says

    I just made this and it was delicious! My came out perfectly golden. Must easier way to “fry” chicken than using all that oil on the stove top. Will definitely make this again. thanks!

  5. Heather says

    I made this a few weeks ago. It was really good. The only problem I had was the breading stuck to the pan, but I think that’s just because of the pan I used. I was just wondering if you thought this recipe would work for boneless pork chops?

    • says

      I find that Pork tenderloin and chicken breast recipes seem to work very good back and forth. The boneless pork chop (I assume from loin) will probable work fine but I would be careful not to over cook. That might be the issue that the coating takes a certain amount of time to brown and the lean loin chop might over cook. A pork chop with a little more fat might work better than a loin chop.

      The sticking may well be the pan. I always use seasoned cast iron and it is very much non-stick.
      DrDan

  6. Heidi says

    The hubby and I just made this for dinner tonight and it was fabulous! We’ll definitely me making it again in the future!

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