Becky's CHICKEN TENDER'S"N"CREAM GRAVY

Becky Hudgins

By
@JimorBecky

WE HAVE THESE ATLEAST TWICE A MONTH.THEY ARE SO SIMPLE TO COOK AND TASTE YUMMY.I MAKE MY GRAVY IN ADVANCE AND FREEZE.I PUT IN SMALL CONTAINERS AND THEY DEFROST IN THE MICRO SO EASY AND TASTE JUST LIKE I MADE IT FRESH.YUMMMMY.


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Comments:

Serves:

2

Prep:

30 Min

Cook:

45 Min

Ingredients

1 lb
chicken tenders or cut your own
1 c
flour
1 c
milk
1 large
egg
1 tsp
each salt and pepper
1 Tbsp
everglades seasoning or lowrys if other isn't available
canola oil for deep frying

GRAVY:

1/2 c
flour
1/2 c
no salt butter
3 c
whole milk you can use 2% may need more or less depends how thin you like it.
1 tsp
each salt and black pepper.i use more depends on taste.

Directions Step-By-Step

1
PUT CHICKEN IN A BOWL.AFTER YOU HAVE TRIMMED ALL FAT AND VESSELS FROM THE MEAT.
2
BEAT EGG AND ADD MILK.
3
POUR MILK MIXTURE OVER THE CHICKEN AND LET SET FOR A FEW MINUTES.
4
REMOVE TOP OF BATTER BOWL AND ADD ALL DRY INGREDIENTS AND BLEND THROUGHLY.
5
USE A FORK AND PUT EACH PIECE OF CHICKEN IN THE DRY MIXTURE.
6
REPLACE TOP ON BATTER BOWL AND SHAKE UNTIL ALL THE CHICKEN IS COVERED AND FLIP THE BOWL FOR EXCESS FLOUR TO FALL OFF TO THE BOTTOM OF THE BOWL.
7
OIL SHOULD BE MEDIUM HIGH.DROP A FEW PIECES IN THE OIL AND COOK UNTIL GOLDEN BROWN.THE TENDERS SHOULD FLOAT TO THE TOP WHEN DONE.
8
GRAVY:

HEAT BUTTER ON MEDIUM HEAT.DO NOT BURN OR SCORCH.WHEN HOT ADD SALT AND PEPPER AND SLOWLY ADD FLOUR UNTIL YOU HAVE A PASTE.COOK 2-3 MINS.SO THE GRAVY WON'T TASTE LIKE DOUGH.SLOWLY ADD MILK UNTIL YOU HAVE THE CONSISTANCY YOU WANT IT.THICK LESS MILK.THIN MORE MILK.

About this Recipe

Course/Dish: Chicken, Gravies
Other Tag: Quick & Easy