becky's chicken tender's"n"cream gravy
(1 rating)
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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(1 rating)
yield
2 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For becky's chicken tender's"n"cream gravy
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1 lbchicken tenders or cut your own
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1 cflour
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1 cmilk
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1 lgegg
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1 tspeach salt and pepper
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1 Tbspeverglades seasoning or lowrys if other isn't available
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canola oil for deep frying
- GRAVY:
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1/2 cflour
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1/2 cno salt butter
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3 cwhole milk you can use 2% may need more or less depends how thin you like it.
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1 tspeach salt and black pepper.i use more depends on taste.
How To Make becky's chicken tender's"n"cream gravy
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1PUT CHICKEN IN A BOWL.AFTER YOU HAVE TRIMMED ALL FAT AND VESSELS FROM THE MEAT. -
2BEAT EGG AND ADD MILK.
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3POUR MILK MIXTURE OVER THE CHICKEN AND LET SET FOR A FEW MINUTES.
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4REMOVE TOP OF BATTER BOWL AND ADD ALL DRY INGREDIENTS AND BLEND THROUGHLY.
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5USE A FORK AND PUT EACH PIECE OF CHICKEN IN THE DRY MIXTURE.
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6REPLACE 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.
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7OIL 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.
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8GRAVY: 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.
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