Chicken Strips & Country Gravy is traditional comfort food at it best! The chicken is golden, tender, and juicy. The gravy is creamy and flavorful. This dish is sure to be a favorite, especially with the kids. Think about how much they love chicken nuggets.
When I was a young wife and mother I tried on several occasions to make fried chicken, and it is just one dish that I could never get right.
This recipe is my alternative to bone-in, skin-covered, fried chicken. It is one of the first recipes I came up with myself, and it really was not an amazing feat because it is just a few basic ingredients. Chicken strips is one of the dishes that turned out consistently good every time I made it.
Adding a tablespoon of milk to the egg is just something I came up with to help the egg coat the chicken without being too thick, so there are no big globs of egg on the chicken when you put it in the flour.
It took quite a few tries for me to make gravy that was edible. The trick is to let the flour cook in the fat for about a minute, so it does not taste raw.
Be extremely careful when you are measuring hot oil. I put 4 tablespoons of oil in the pan from the beginning and then about the right amount remains when it is time to make the gravy. (This may not work for you if your skillet is larger or smaller than mine. You can carefully pour the hot oil into a glass measuring cup on a heatproof surface and then measure your oil. The oil is hot so you need to use a heatproof measuring device or it will melt.
However you choose to do it, please be careful.
My family really loves it when I make these, in fact, my daughter ran off with some before I could get the pictures taken.