Wednesday, March 22, 2017

Half-Fried Chicken and Gravy

Half-Fried Chicken and Gravy
The original title of this post was Fried Chicken and Gravy.'s only kind of fried. It's fried and then baked. And it doesn't taste exactly like straight up fried chicken so...I changed the name to better represent what we're working with here.

Whatever you call it, I will admit that it wasn't quite as crisp as I wanted and...I don't know. The chicken itself wasn't my favorite (but that's just me, goodness knows I'm particular)--but the GRAVY. Oh mama the gravy is goooood.
Half-Fried Chicken and Gravy
The gravy is rich, and creamy, and so perfectly flavorful. And when you serve it with chicken and over some mashed potatoes, you are in comfort food heaven. Rainy or cold day? Make some of this. Had a fight with someone you care about? Make some of this. A beloved character on a TV show you love dies? DEFINITELY make some of this!

Half-Fried Chicken and Gravy

From Chef in Training's "Fried Chicken and Gravy"

Half-Fried Chicken and Gravy
  • 6 boneless, skinless, chicken breasts
  • 3 eggs
  • 2 tbsp. minced garlic
  • 1 and 1/2 cups flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. garlic salt (or another teaspoon of garlic powder)
  • 1 tsp. onion powder
  • 1/4 cup olive oil
  • 1/2 cup butter (AKA 1 stick or 8 tbsp.)
  • 1/2 cup flour
  • 4 cups milk
  • 2 chicken bouillon, crushed (or 2 tsp. better than bouillon)
  • 1/2 tsp. salt
  • Whisk eggs and minced garlic. Pour into a large zip lock bag and add chicken breasts. Seal bag and shake to coat the chicken. Marinate in the refrigerator for at least 3 hours.
  • In a bowl mix together the 1 and 1/2 cups flour, salt, pepper, garlic powder/salt, and onion powder.
  • Remove marinated chicken and coat in the flour mixture. 
  • Heat a large skillet over medium heat and add olive oil. Preheat oven to 350F degrees and spray a 9"x13" dish with cooking spray.
  • Place the coated chicken in the hot oil and brown for 2-3 minutes on each side. Transfer chicken to the prepared baking dish. 
  • Once all the chicken is browned and in the dish, cover with aluminum foil and bake 40-50 minutes, depending on size, until no longer pink in the middle. 
  • While the chicken bakes, add the butter to the skillet you used to brown the chicken, and melt over medium heat.
  • Whisk in the 1/2 cup flour and cook for about 1 minute.
  • Slowly whisk in the milk until smooth. 
  • Add the chicken bouillon and salt and stir until it starts to boil and thickens. Remove from heat.
  • Serve baked chicken with potatoes and pour gravy on top.
  • Store leftovers airtight containers in the refrigerator for up to 5 days.
Half-Fried Chicken and Gravy don't have a tiny little mug you can use to drizzle your food with gravy? 

Saturday, March 18, 2017

Something Saturdays (3/18/17)

Happy day after Saint Patty's day! Are you all feeling ok? I hope so! 

I don't really do St. Patrick's Day, but power to all you green-wearing peeps.

So, I did a good amount of work this week-blah. But I also was in the kitchen a fair amount-yay! Michael was out of town for a work conference for a couple days (he left Wednesday night and got back last night) so I missed him a bunch :( To keep my mind off it, on Wednesday I had lunch with my boss/friend, Val, and our new friend and fellow wedding professional (she's an amazing calligrapher-check out Pine Calligraphy on etsy!), Evie, at Sarah's Vineyard. We ate deeeelicious food and had so much fun chatting. Then I went to my friend Kevin's house and played with his sweet spaniel puppers, Tali and Atlas (Tali is a couple years old, Atlas is a new little pup!) Thursday and Friday I just worked, and then I got to be reunited with my Michael on Friday night! Today I'm working and tomorrow I'm also working, but then we're going to a 2 year old's birthday party, yay!

Wednesday, March 15, 2017

Whole Wheat Burger Buns

Whole Wheat Burger Buns
I'm going to start off by saying...mmm...these aren't the bestest burger buns. They're delicious bread and they'll work as buns but Michael will attest that they're not very...bun-like. If that makes sense? But he's picky. I know I'd love to eat a sammie on these, and I think you should consider them!
Whole Wheat Burger Buns
In the scheme of bread recipes, this is pretty standard-not terribly difficult, and not too much rise time. The whole thing should take less than 3 hours. And the rolls are lovely and have a nice balance of whole wheat flavor, without being overwhelming, and a perfect, chewy texture.

I mean...Michael said it was tasty bread. He just wants processed store-bought white buns. *sigh*

Send help.
Whole Wheat Burger Buns
I want to hear from the masses--what do you think? Would you want to serve your burgers on these buns? If you make them, tell me what you think!
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