Pan Fried Chicken and Gravy

Pan fried chicken and gravy is another of our favorites. This recipe is very simple and is also makes for a quick meal. 

Pan fried chicken

2 cups flour

2 tablespoons season all

2 tablespoons of garlic salt

1 tablespoon of pepper

4 boneless chicken breasts

Vegetable oil

Prepare seasoning by pouring flour, season all, garlic salt and pepper into any dish that has a lid. I use my tupperware. Take each chicken breast and cut it into four pieces. Then split the slices down the middle so they are thin. The thinness helps you to have a faster cook time. Use enough vegetable oil to cover the bottom of the pan and turn the burner to a medium heat. Toss a few pieces of chicken in the seasoning, cover, shake until the chicken is completely covered in the flour mix then using a pair of tongs, add the chicken into the hot grease. Cook the chicken for six minutes on each side or until golden brown.

Gravy

4 tablespoons of grease from frying chicken

teaspoon of salt and pepper

2 cups of milk

2 tablespoons of flour

Now that your chicken is cooked, you can use the same pan to make your gravy. Remove excess grease from your pan while keeping some of the breaded bits from the chicken in the pan. This allows your gravy to have a great flavor! Leave four tablespoons of the grease in your pan, on medium heat, add in two tablespoons of flour and blend until smooth. I like to blend it with a fork to keep the flour from clumping. Once that is blended, add in the two cups of milk and lightly sprinkle some salt and pepper. While stirring continuously, bring gravy to a boil for one minute. Reduce heat and stir for two more minutes. Remove the pan from heat. The gravy will thicken as it cools. You can always add additional milk if you want your gravy thinner or more flour if you want it thicker.

                                                  Now you can serve and enjoy!