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This delicious recipe for Pan Fried Chicken with Country Gravy has been a family favorite of ours for over 3 decades. I learned to make it from my mother and grandmother, and I love thinking about them when I make it. Sometimes family recipes are the best kind, am I right?
Hope you enjoy it as much as we do!
It’s fabulous with these PERFECT MASHED POTATOES.
Ingredients
- CHICKEN:
- 5 chicken breasts
- 3/4 C flour + a dash of salt and pepper
- 1 C Italian bread crumbs
- 1/2 C milk
- Olive Oil
- 1 C chicken broth
- GRAVY:
- 3 packets Country Gravy Mix
- 2 C milk
- 1 C water
Instructions
- Place the chicken breasts in a gallon sized freezer zip lock back. Pound the chicken out flat with a meat mallet, or the bottom of a glass.
- Cut each breast in half.
- Dredge each piece of chicken in the flour and place it on a pan you can fit into your freezer.
- Place your pan full of floured chicken in the freezer for about 10 minutes. This helps the flour to stick to the chicken.
- Grab a couple of pie dishes and pour the milk into one and the breadcrumbs into another.
- Dredge each piece of chicken into the milk and immediately into the bread crumbs and set them on a plate.
- Grab a deep skillet and heat it up over medium high heat. Add about 3 Tb oil to the pan and allow it to heat through.
- Add the chicken to the pan (you most likely will only be able to fit about half of the chicken. I like to use two pans at a time to make things go faster. If you only have one deep skillet, you can just cook the chicken in batches in the same pan.) Cook the chicken for about 7 minutes or until the bottoms get nice and golden brown. Turn the chicken over and add just a bit more oil to the side of the hot pan, twisting the pan a bit so the oil can spread around. Cook the chicken on the second side for another 7 minutes.
- Add half of the broth to the pan, cover the lid and allow it to cook for 5 minutes, or until the chicken is no longer pink in the middle. (Use the other half cup of the broth for the second pan or batch.)
- Remove the chicken from the pan, onto a plate and cover it with foil.
- To make the gravy, use the same pan you cooked the chicken in, making sure to leave any drippings that are in the pan. Take a spatula and scrape the bottom of your pan to loosen any remaining parts. Pour in the milk, water and gravy packets and whisk well to combine. Bring it to a boil while you stir. It will thicken up nicely for you, as it heats through and starts to bubble.
- Remove the gravy from the heat and serve it with the warm chicken.
It's fantastic with these Perfect Mashed Potatoes
Recipe adapted from my Grandma Barbara Hunter
Jamie you are soooooo funny, I think Hollywood should make a movie about you, really!!! You are a breath of fresh air in this crazy world we live in. Keep blogging, you're the best!!!
I found your blog on dealstomeals.blogspot.com. Shandra speaks so highly of you. Now I know why! I made this for Sunday dinner after church, followed the directions exactly, and it was sooooooooo yummy! Served it with roasted garlic mashed red potatoes and corn. When I asked my hubby if I could make this again he said “you betcha!” He loved it, too! Amazing recipe! The instructions were so easy to follow and it turned out so awesome! I love your sense of humor and the way you write! It really brightens my day! I love it! Thank you so much for all your work in putting this blog together and for sharing all of these wonderful recipes with us! This is the first one that I've made and I look forward to trying them all!
Just made this tonight! Huge hit with my husband who said it had “that down home fried chicken flavor”. My 3 yr old ate it up! It just made way too much gravy. Also I had a problem with my crust falling off. Thanks for another great hit recipe!!!!
I made this tonight and loved it! The heat on my burner was up a little high and the bread crumbs on one side of the chicken did get a little dark, but it was still delicious. I used three chicken breasts and one packet of gravy. The 2/3 cup milk and 1/3 cup water with the pan drippings was perfect for a nice, thick country gravy. Thanks so much for all of your recipes, hints, and humor! You’ve inspired me to start cooking again Jamie ๐
Jamie, I have been perusing your blog for a week now, and I am impressed. I love how your recipes are down to earth, and so easy to make.
I do have a question however, what is country gravy? I have just moved to the States from Canada and am finding groceries are so different here. Thank you for sharing, and for being you. God bless!
Carol,
Thanks for your kind words. ๐ Country gravy is a thick, milk based gravy that has a fair amount of pepper included. Hope this helps!
~Jamie