Thursday, September 1, 2016

Chicken Fried Chicken with Spinach Cream Gravy

Serves 4

2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
2 boneless, skinless chicken breasts (about 8
ounces each), cut and pounded into 4 cutlets
1 cup heavy cream or you can use buttermilk if you like
1 large egg (beaten)
2 cups all­purpose flour
vegetable shortening or peanut oil, for frying
For the Cream Gravy:
2 tablespoons leftover oil from frying the chicken
2 tablespoons all­purpose flour
1 cup whole milk
¾ cup heavy cream
2 chicken bouillon cubes
1 cup chopped fresh spinach
Kosher salt and freshly ground black pepper


Mix together the black pepper, garlic powder, paprika and salt in a small bowl. Set aside.
One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper­lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately ¼ inch
thick.Sprinkle seasoning mixture over the chicken.
Whisk the Heavy cream or if using buttermilk and beaten egg in a large bowl. Add the chicken and turn to coat.
Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour making sure the chicken is thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
Pour oil to a depth of ½ inch in a 12-inch skillet. Heat to 360°. Fry chicken, in batches, 10 minutes turning until each side is golden brown and cooked thoroughly. adding oil as needed.
Transfer the chicken to a paper towel–lined plate to drain

For the Gravy: 

Add the flour to the 2 tbsp oil and cook, stirring constantly, for about 1 minute. Add the milk in a thin stream,whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly.Add remaining ingredients whisking until thickened, about 3 minutes. Season to taste with salt and plenty of pepper.

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