Fried Chicken & Gravy

Updated: Feb 22

Growing up Fried Chicken & Gravy was my favorite meal.  I love the comforting taste of mashed potatoes, chicken and don’t even get me started on how good the gravy is.  You will not be disappointed with this meal!



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Clean the chicken by cutting off tendons and fat.

Mix together ranch dressing and egg.  Marinate chicken in the fridge for 1 to 3 hours.

Pull the chicken out of the ranch dressing and toss it in the flour, until it is completely covered.

Place enough oil in the pan to cover the bottom of the pan.  Heat the oil until it sizzles.  You can test it by dropping a small amount of flour in the oil.  Once the oil is hot enough, place the floured covered chicken inside pan.  Generously season with salt, pepper and sage.  Cook until brown.

Once the first side is brown, flip the chicken over.  Season the chicken again with salt, pepper and sage.  Cook until brown and chicken is no longer pink.  Pull the chicken out of the pan and set aside. [disclosure]

To make the gravy be sure to use the same pan that the chicken was cooking in.  It is all of the leftover seasonings and oil from the chicken that will make the gravy yummy.  First dump in two gravy packets and whisk around until the seasoning packets and oil from the pan have combined.  Then add two cups of milk and stir.  Simmer until the gravy thickens.  If the gravy becomes too thick, add extra milk to thin it down.

I recommend serving this meal with a side of mashed potatoes and your favorite veggie.


Fried Chicken & Gravy

Total Time 45 minutes

Ingredients

  1. 1 cup Buttermilk Ranch Dressing

  2. 1 whole egg

  3. 1 cup flour

  4. 8 to 10 chicken tenderloins

  5. 1/2 to 1 cup canola oil

  6. salt to taste

  7. pepper to taste

  8. ground sage to taste

  9. 2 chicken gravy packets McCormick brand is my favorite

  10. 2 cups milk

Instructions

  1. Clean the chicken by cutting off tendons and fat. Mix together ranch dressing and egg. Marinate chicken in ranch dressing mixture and place in the fridge for 1 to 3 hours.

  2. After the chicken is done marinating, pull the chicken out of the ranch dressing and toss it in flour. Make sure the chicken is completely covered in flour.

  3. Place enough oil in the pan to cover the bottom. Heat the oil until it sizzles. You can test it by dropping a small amount of flour in the oil. Once the oil is hot enough, place the floured covered chicken inside of the pan. Generously season with salt, pepper and sage. Cook until the bottom side is brown.

  4. Once the first side is brown, flip the chicken over. Season the chicken again with salt, pepper and sage. Cook until brown and chicken is no longer pink. Pull the chicken out of the pan and set aside.

  5. To make the gravy be sure to use the same pan that the chicken was cooked in. It is all of the leftover seasonings and oil from the chicken that will make the gravy yummy. First dump in two gravy packets and whisk around until the seasoning packets and oil from the pan have combined. Then add two cups of milk and stir. Simmer until the gravy thickens. If the gravy becomes too thick, add extra milk to thin it down.




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