Chicken Strips & Country Gravy
Chicken Strips & Country Gravy is classic comfort food. The chicken is juicy and tender and the gravy is smooth and creamy. This dish is a family favorite.
Servings: 4
Ingredients
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)
Instructions
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.