CHICKEN or PORK GRAVY

This is an easy recipe to top on your Fried Chicken or if serving a side of Egg Noodles, to top on those. It also tastes GREAT on buttered Bread.

NOTE: You can make this same gravy when you fry Pork Chops.

See CHICKEN or PORK GRAVY RECIPE HERE

 

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INGREDIENTS:
 
The pan drippings from Fried Chicken
Salt and Pepper (to taste)
handful of Flour
1 Cup or more of Whole Milk 

DIRECTIONS:
Heat up the pan, with a whisk or spatula begin to scrape the drippings left so they are loose.
Add Flour and whisk. Add Milk gradually, and whisk in till thickened.
Add more Salt and Pepper to taste.

See CHICKEN or PORK GRAVY RECIPE HERE

 

 

 

 

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PAN FRIED CHICKEN

Nane's Famous Fried Chicken made with ButterMilk (or regular Milk) and with Corn Flakes for extra crunch. See the FRIED CHICKEN recipe HERE.

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INGREDIENTS:

1 whole	cut up fryer chicken
7	eggs
2 cups	or so of corn flake crumbs (optional) or bread crumbs
2 cups	of butter milk (or you can use whole milk instead) reserve 4-5 tablespoons
2 cups	vegetable oil
2 tablespoons	baking powder (optional)
1 tablespoon	garlic powder
	salt and pepper
3 cups	of flour

Directions:

Rinse Chicken, then put in bowl with Buttermilk and refrigerate at least 1/2 hour. (You can use regular Milk instead)

 

Take Salt, Pepper, Garlic POWDER and Baking Powder and add to Flour and stir.

 

In another bowl, put the Corn Flake Crumbs. (You can use Bread Crumbs instead if you want.) You can also make your own Corn Flake Crumbs by using a rolling pin to smash Corn Flake Cereal. (This gives it extra crunch)

Now take about 7 Eggs and add 2 Tablespoons Buttermilk to Eggs and beat, AND Add 2 Tablespoons Buttermilk to Flour mixture, stir.

Now heat up Oil in large frying pan on medium flame. Its ready when you sprinkle a bit of water from your hand and it sizzles. Lower the flame to medium low.Take larger pieces of Chicken first as they take longer to fry. Dredge in Flour then immerse in Egg bath then, dredge in Corn Flake crumbs.

 

 

Fry, and brown on both sides. To tell when done, just cut one open, it should be all white meat, no pink left. Cook smaller pieces last. Drain on paper towels, plate and enjoy. Tastes great refrigerated too.

NOTE: Chicken temperature should be between 165 to 180 for full cooking. When you take the temperature, make sure to not let it touch the bone. Generally, when pan frying, allow for about 10 to 20 minutes or so per side, turning over occasionally to get even browning. (larger pieces will take a longer time than smaller pieces). Fry in batches so you do not crowd your pan. You can keep warm in oven set to 200*F for up to 30 min or so on cookie sheet or cake pan. Drizzle just a pinch of the oil over Chicken if you do this, and cover with tin foil to keep moist. If you refrigerate, wrap in wax paper.
If you deep fry the chicken, the oil temp should be around 325*F Depending on your deep fryer, you may have to eyeball for browness as it will cook faster than if you pan fry.

FRIED CHICKEN recipe

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CHICKEN FRIED IN BACON FAT

Yes, I know that Bacon Fat is baaaaaaaad for you, let alone to fry in. This is why this dish is a family treat, one that I only make like once every other month.
Check out the webpage for  CHICKEN FRIED IN BACON FAT

 

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 INGREDIENTS:

 Thighs & Legs

1/4 to 1/2 Cup Bacon Fat

1/2 stick Margarine

1/2 stick Butter

1 to 2 Cups Flour

Salt, Pepper, Garlic Powder, Paprika

DIRECTIONS:Always save your left over Bacon Fat when frying Bacon. You should keep it in an air tight container in fridge.

Put Flour and generous amounts of seasonings into (preferably) a medium to large brown paper bag. Shake up. Put Chicken pieces into bag, shake up so it all gets coated.

Put Bacon Fat, Margarine & Butter into (preferably) a cast iron skillet. Heat up on medium low flame.

Gently fry Chicken in batches (you don't want to crowd the pan), low and slow, about 5 minutes on each side, putting dashes of Salt and Pepper on top of each piece BEFORE turning over. Repeat several times until Chicken is browned. Drain for a few minutes on paper towels, another paper bag or on a rack before serving.

NOTE:

Chicken temperature should be between 165 to 180 for full cooking. When you take the temperature, make sure to not let it touch the bone.

Generally, when pan frying, allow for about 10 to 20 minutes or so per side, turning over occasionally to get even browning.

(larger pieces will take a longer time than smaller pieces).

Fry in batches so you do not crowd your pan.

You can keep warm in oven set to 200*F for up to 30 min or so on cookie sheet or cake pan. Drizzle just a pinch of the oil over Chicken if you do this, and cover with tin foil to keep moist.

If you refrigerate, wrap in wax paper.

Check out the webpage for  CHICKEN FRIED IN BACON FAT

 

 

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COQ AU VIN Chicken in a Wine sauce with Vegetables

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

 

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INGREDIENTS (2 servings)

2 Chicken Breasts

2-3 slices of Bacon

A good Cup of Chicken Broth

1/2 stick Butter, melted

4-5 large Mushrooms, sliced

1 Carrot, peeled and diced

Handful of Cherry Tomatoes, halved

6-8 Pearl Cocktail Onions- THE SECRET INGREDIENT

2-4 cloves Garlic, diced

2 Tablespoons Tomato Paste

Handful Flour

Shot of Brandy

Splash of Cooking Sherry

1/4 Cup dry Red Wine

2 servings Egg Noodles

 DIRECTIONS:

Fry Bacon, remove (reserve for another recipe or make a sandwich). You want to saute in the Bacon drippings. Use a metal spatula to scrape the pan as well.

Saute& the Chicken Breasts till browned. If it looks like it's getting too dry, add a small notch of Butter or a splash of Broth.

Flambe with a shot of Brandy.

Add the Veggies, Tomato Paste and Broth, continue to saute.

Add the Red Wine and stir. Remove the Chicken and keep warm.

You should be boiling your Egg Noodles in salted water by now.

Continue to saute the Veggies.

Make a Cold Roux by mixing melted Butter and Flour together to make a thick paste.

Add to Veggie saute and whisk. Add some Broth to this to thin out. Keep bubbly on LOW flame.

Add a splash of Sherry and stir.

Taste and add Salt and Pepper if you feel it's needed. Plate the Chicken and Noodles.

Pour Sauce over and serve.

NOTE:I believe that the secret ingredient here is the PEARL ONIONS. For such a small amount used, they certainly give this sauce a very distinct flavor. I am so convinced of this, that without the Pearl Onions, I would hesitate to make this sauce.

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

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