Tuesday, November 2, 2010

Country Fried Chicken, Country Gravy and Buttermilk Biscuits

As many of you know it sometimes becomes necessary to do something really kind and wonderful for our husbands and tonight's meal was one of those for me. My husband did something wonderful for our family and he said I could thank him with a really YUMMY dinner. So.......I put on my thinking cap and decided I would make his absolute favorite meal; country fried steak, mashed potatoes with white country gravy and buttermilk biscuits.
Don't be afraid by this homemade meal because it was surprisingly faster, easier and MORE DELICIOUS than I expected it to be! Wow, I was loving every bite. My husband and I are both country fried steak connoisseurs and in my humble and unbiased opinion this was better than any I have ever tasted. Here are the recipes, ENJOY! You will love them! Of course, if you have questions please let me know.
Country Fried Chicken with White Country Gravy
4 boneless skinless chicken breasts
1 1/2 cups buttermilk (or 1 1/2 cups milk with 2 tablespoons lemon juice)
2 1/2 cups flour
1 teaspoon pepper
2 teaspoons salt
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon crushed thyme
1 1/2 cups oil (for frying)

White Country Gravy
2 tablespoons oil (use frying oil from country fried chicken)
3 tablespoons flour
2-3 cups milk (or more if the gravy is too thick)
salt, to taste
pepper, to taste
garlic powder, to taste
a sprinkle of thyme
Preheat oven to 300 degrees, this will be used later for keeping your chicken warm until serving. In a bowl mix buttermilk (or milk and lemon juice) with salt and pepper, to taste. In a separate bowl mix the flour, pepper, salt, garlic powder, paprika, seasoning salt and thyme. Mix the flour mixture together until well blended and then separate into two bowls. Make sure each bowl is large enough to dip your chicken breasts into. Take each chicken breast and cut it in half, if you are using four breasts this will give you eight pieces. Take each piece one at a time and place it into a ziploc bag. Hit the chicken piece with a mallot or a heavy sauce pan until it is flattened to 1/2 inch thick. Preheat oil in a skillet or pan to 360 degrees. While the oil is heating take each flattened piece of chicken and dip it into the flour mixture in the first bowl, then dredge through the buttermilk (or milk and lemon juice) mixture and lastly through the flour mixture in the second bowl. Once each piece is covered please allow 5 minutes before you begin cooking in the heated oil. Place only two pieces of chicken in the skillet at once to avoid over-crowding and decreasing the temperature of your oil. Cook three minutes on each side of chicken for a total of six minutes. Once the chicken is cooked place on a wire rack above a cookie sheet in your preheated oven to keep warm until serving time. After you have cooked each piece of chicken discard all of the oil except for 2 tablespoons. Place oil in a sauce pan over medium/high heat and mix in 3 tablespoons of flour. Stir with a wire whisk for one minute until the mixture is sufficiently heated. Then SLOWLY add 2-3 cups milk into the oil/flour mixture. It is important to add the milk slowly and whisk consistently so your gravy won't become clumpy. Season the gravy with ingredients from above until salty and tasty. If necessary add more milk if the gravy becomes too thick as it simmers on the oven. Continue to add milk until it becomes the correct texture. Serve chicken and gravy over mashed potatoes.


Buttermilk Biscuits
1 cup buttermilk (or 1 c. milk + 2 T. lemon juice)
9 1/2 ounces flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons softened butter
2 tablespoons shortening
Preheat oven to 450 degrees. In a bowl mix the milk and lemon juice until curdled and creates a buttermilk mixture, this takes 2-3 minutes. In a separate bowl mix the flour, baking powder, baking soda and salt until well blended. Add the butter and shortening into the flour mixture and using your hands mix until it becomes crumbly. Once you have mixed the butter, shortening and flour mixture well slowly mix in the buttermilk mixture. Using a fork mix it well. Do not worry this dough will be VERY sticky. Pour out one cup of flour onto your counter. Pour the sticky dough mixture onto the flour. Sprinkle some flour on top of the sticky dough. Gently pat out and fold the dough over itself. Do this three or four times. Each time add a little more flour onto and under the dough so you are able to touch it without sticking to it. Patting down and folding the dough will create flakiness and layers. Once you have done this three or four times pat it out into a 1 inch round. Take a medium sized cup and cut out nine biscuits. Place in a greased 8x8 and bake for 15-20 minutes until golden brown. Once the biscuits are removed from the oven spread melted butter over the top. They are delicious, especially with honey and butter.


~Krista

3 comments:

Shandra said...

This looks like comfort food at it's best! On cold nights, this would be the perfect dinner...yum!!! You are a great wife Kris :)

Marianne said...

I have never tried making Chicken Fried Steak, it's not one of my favorites but my husband loves it. You make it look so easy I think I'll have to give it a try. Thanks for sharing.

Marshall's said...

I made it and it was very yummy. Thanks for the recipe. Even my son who hates chicken actually really liked it.

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