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Machine Shed Restaurant Pan-Fried Chicken With Pan Gravy
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- #106143
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds cut-up chicken
2 cups buttermilk
2 1/4 cups flour (divided)
2 teaspoons salt
1 teaspoon black pepper
1/2 cup margarine
2 cups good-quality chicken stock
directions
Soak chicken in buttermilk in refrigerator 1 hour.
In medium bowl, combine 2 cups flour with salt and pepper. Remove chicken from buttermilk and roll in flour mixture until completely covered. Discard buttermilk.
Preheat oven to 350 degrees F.
In large, oven-proof skillet, melt half the margarine over medium-high heat. When margarine is hot, add chicken to skillet, skin side down. Fry about 5 minutes on each side or until golden.
Drain off excess margarine into medium saucepan; add remaining margarine. Place skillet with chicken in preheated oven and bake 20 minutes or until thermometer inserted into largest piece of chicken reads 165 degrees F.
While chicken bakes, gradually add remaining 1/4 cup flour to margarine in saucepan and cook over medium heat, stirring constantly, 1 minute. Add chicken stock and bring to boil, then cook, stirring constantly, until gravy thickens - about 2 minutes. Season with salt and pepper to taste. Remove chicken from oven and serve with gravy.
Recipe Source: Wisconsin Machine Shed restaurant
added by
strawberryspice
nutrition data
737 calories, 50 grams fat, 20 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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