Chicken Strips & Country Gravy is traditional comfort food at it best!
Chicken Strips & Country Gravy is one of the first dishes I made that came out good all of the tieme. 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. It really was not an amazing feat because it is just a few basic ingredients.
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. I don’t like it when there are 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.
Chicken Strips & Country Gravy
For the chicken strips:
- 1 1/2 pound boneless, skinless chicken breasts (usually 3 breasts)
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- 1 tablespoon milk
- canola oil
- 2 cups milk 1% or 2% is fine
For the gravy:
- 4 tablespoons flour
- 4 tablespoons canola oil (this is the oil left over in the pan after you cook the chicken)
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How to make the chicken strips:
- Cut chicken into strips. Mix flour with salt and pepper in a shallow dish. Beat egg and milk in another shallow dish. Dredge chicken strips through egg mixture and then flour mixture.
- Heat about an 1/8 inch of canola oil in a non-stick skillet over medium heat. Cook chicken until golden brown on both sides, taking care not to over-crowd the pan. Place on an oven-safe plate lined with paper towels and keep warm in the oven.
How to make the gravy:
- After all of your chicken is cooked make sure you have about 4 tablespoons of canola oil left in your skillet *(see note below)*. Whisk in flour and let cook until bubbly, scraping up brown bits, about 1-2 minutes. Whisk in the milk and cook until it thickens, stirring constantly, about 5 minutes. Your oil will be very hot, so I usually take it off of the stove to add the flour and then I put it back on to whisk in the milk. Serve immediately.
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.
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