It will help coat the chicken in the breading and give it that fried chicken look and taste! If you’re making smothered chicken breasts, use a meat tenderizer to create texture on the surface of the chicken.That will give the chicken that super crispy, golden skin! Always pat the chicken dry before dredging it in the flour mixture to remove excess moisture.Peanut oil, lard, and refined coconut oil can take the heat if you don’t want to use vegetable oil. Vegetable Oil – You want to sear the chicken before making the gravy.Seasonings –Creole seasoning, Italian seasoning, smoked paprika, cayenne, onion powder, and garlic powder will have your tastebuds dancing!.Flour – The perfect ingredient to dredge the chicken and thicken the gravy.Just have to adjust your cooking time to keep them from getting dry. But you can substitute them with chicken breasts. Chicken Thighs – Chicken thighs are my favorite because they’re so flavorful.Chicken Bouillon – Intensify the flavor without adding more liquid for a thick gravy.Thyme – This minty, savory herb adds the perfect touch.And butter adds so much more flavor than the others. Butter – Any gravy needs fat to be rich and creamy. ![]() ![]() Garlic and Onion – Talk about phenomenal flavor, but you can leave them out if you prefer.Cream – Heavy cream makes decadently smooth gravy, but you can use half-and-half for a lower-calorie dish.Chicken Broth – Chicken broth gives an extra depth of flavor, but you can substitute beef or vegetable broth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |