Half-Fried Chicken and Gravy

The original title of this post was Fried Chicken and Gravy. BUT...it'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.

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"

Ingredients:
Chicken-

• 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

Gravy-

• 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

Preparation:

• 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.

What....you don't have a tiny little mug you can use to drizzle your food with gravy?