Tuesday, November 11, 2008


Okay folks, let's make some fried chicken. Talk about comfort food. Mmmm.....mmmmmm. And just for kicks and giggles, let's pretend I'm Pioneer Woman and look at the pictures I attempted to take while cooking. This is a recipe where I don't measure anything, so I figured pictures would be the best way to share it.

First, place about 3/4c. flour, a couple shakes of sage (maybe 1/2 tsp.?), about the same amount of rosemary, and some pepper to taste, on a plate and toss to mix together. (I like to chop the rosemary up a little before hand. I once found ground rosemary and that was the BEST, but I haven't found any since.) Anyway, take several tablespoons of the seasoned flour and set them aside to use for the gravy later.

Liberally salt the chicken. And I do mean liberally. It really tastes best extra salty. I use boneless, skinless, hand trimmed by the butcher, breasts. (Yes, I am completely spoiled and this is one thing I refuse to skimp on.) Oh, and here's your tip of the day: Always check the meat prices in the case before you buy the packaged stuff. I've found on most occasions the EXACT same meat will be cheaper in the butcher's case. This chicken, for instance, was a whole dollar cheaper than the packaged stuff in the refrigerated shelves.

Dredge the salted chicken in flour mixture.

Put several (3 or 4) heaping tablespoons of Crisco in a hot skillet. Then turn the heat down to medium low.

Set those babies in the hot grease and let em' fry.

DON'T turn them for at least 5 minutes and maybe even 7 if you can make yourself leave them alone. That's the secret to making the breading stick to the chicken and not the pan.

Looking a little more done. If they are no longer pink in the center take them out and set them on a paper-towel lined plate to "rest" while you make the gravy.

If the Crisco has cooked out, add a little bit more and be sure to leave all those yummy brown bits in the pan.

Pour in the seasoned flour that you set aside earlier.

Get it all nice and bubbly. Add more flour if you need to thicken it.

I don't know why this picture is turned, it's not turned in my photos, but no matter. I was just trying to show the consistency before you start to add the milk. I also like to add a bit of salt at this point.

Pour in some milk and bring the gravy to a boil. Go slowly here, you don't want it to be too thin. If it's too thick, add more milk.

My gravy pictures are conspiring against me. WHY are they all turned?? Anywho, notice the thick bubbles? That's the thickness it should be when it's done.

And just like that, you've got yourself a real tasty dinner.


Allisyn said...

Your gravy looks great, as many times as I have tried to make gravy it just never works out for me. Thanks to my mom you can find Biscotti on my blog.

Natalie♥ said...

Yummy that looks so good!

Trish said...

Get OUT !! That was better than PW!

I am trying that tomorrow....i'll let you know how it goes.

Wendy said...

Yummers. Yesterday was drizzly, gray and cold all day. I am totally in the mood for what's on that plate!

Tamie said...

ok: now that looks good! i tried fried chicken about a month ago and it was ok, but not season-y enough for my hubby and i...i think that i'll try yours next time i make it. and everything looks divine!

becky ward said...

i am drooling! that plate looks delicious!

Mama Williams said...

Ummmm Gravy!! Yummy! Talk about comfort food! I'll be right over in about 4 hours! ;)

Jewelle said...

Vegetable Beef Soup

Wow! Great pictures! I wish I could try this recipe, but Russ has requested a hold off on anything that deals with whole chicken breasts. He can't stand to eat that much chicken :(

Casey (@ Chaos and Cardboard) said...

Thanks for visiting my blog (and commenting!) on my BATW day!

"The Queen in Residence" said...

That looks sooooooo good. I love white gravy and have always wondered how to do it. Tonite I now have a dinner idea. Thanks. I will be back Tuesday as we have sickness at our home this week. Kids have strep and sinus infections. Mom is so pleased:(

lee ann said...

You ARE the next Pioneer Woman!

This is something I crave so BAD!!! I just haven't attempted it with rice flour. I think the gravy would work but I'm afraid I'd be really disappointed with the chicken. I just may have to give it a try though.

Jewelle said...

Your question wasn't dumb. I wouldn't know the answer if my mom didn't make so much stinkin' soup! The answer is no they are not the same. A ham hock is a PORK soup bone. The bone I was talking about for my Vegetable BEEF soup was a BEEF soup bone. They should sell them at any grocery store. You might have to ask the butcher though.

Miki said...

You did this post just for me, didn't you? I actually heard you talking to me through the whole thing! I NEVER would have understood it without the pictures I think. It looks sooOOooo good. I've never tried to make gravy, and I think you explained it pretty good. Also, I never knew that about chicken. I didn't even know you could ask the butcher to cut it up fresh for you like that. Did I understand that right? They cut it up for you? Or is it already cut up, and you just buy it that way? You can tell I completely don't know. I'll have to take a look in the butcher department the next time I go.

Mmmmmmmmmm....this dinner looks so good, mainly because of the pictures. You seared those chicken breasts just right. Oh yum, southern cookin' here I come! Oh man, this could be bad...

Lula! said...

This is the way to my heart. Are you sure you're not Paula Deen's northern cousin???

p.s. Ground rosemary? I must have this. Let's start searching...seriously.