The weather is beginning to change and it’s obvious fall is in the air–which I love! For me, this means bring on everything pumpkin, apples, soups and my favorite comfort foods. What is more comfort-food-ish than Chicken Fried Chicken? If you love this dish at Texas Roadhouse, you need to try this recipe. This recipe blows their dish out of the park and was completely amazing! The chicken stayed moist and tender while the crunchy baked topping was the perfect coating for this chicken, and I loved that it was baked and not fried in grease. Serve this chicken with this simple white gravy, garlic mashed potatoes and a vegetable side and you have a meal your family will love all seasons of the year!
Country Fried Chicken with White Gravy
- 1 cup panko crumbs
- 1/2 cup flour
- 1 tsp. garlic powder
- 1 tsp. parsley
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1 stick butter, melted
- Cooking spray
- 5-6 boneless skinless chicken breast
- 5 Tlbs. butter
- 1/2 cup flour
Saute and then add
- 1 tsp. pepper
- 2 tsp. chicken bouillon
- 3 cups milk
- 2 cloves garlic, minced
- Dash cayenne pepper
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- Trim the chicken breasts of any excess fat. Place the chicken in a gallon Ziploc bag and with a mallet or pan, pound the chicken until it is an even thickness (about 3/4 inch thick). In a shallow bowl, combine the panko crumbs, flour, and seasonings. In another shallow bowl, melt the butter. Dip each chicken breast into the butter and then into the crumb/flour mixture. Coat the chicken on all sides and then place on a cookie sheet that has a wire rack on the inside of the pan. Once all of the chicken breasts have been dipped and breaded, drizzle the extra butter over the tops of the chicken. If you do not have any extra butter, you can either melt a little more to drizzle over the chicken or you can spray the chicken with cooking spray. Bake the chicken breasts uncovered at 425 for 35-40 minutes, or until the center of the chicken is no longer pink (this time will depend on how thick your chicken breasts are). While the chicken is baking, prepare the gravy.
- Saute the butter and flour in a saute pan until the butter melts and the flour turns a light golden brown color. Then add the remaining ingredients and bring the gravy to a low simmer. Let the gravy simmer on low heat until it begins to thicken. Season the gravy with more salt and pepper as needed. Serve the gravy over the chicken and the potatoes.
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