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.
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.
Start 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.
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.
February 1 2014