How to make Chicken Fried Chicken w_ Cream Gravy

Hello , welcome to Texas Talk Cuisine .

Glad to have you here this morning .

I tell you what .

We're not gonna be cooking here at the house .

I wanna take you back inside of my classroom .

I was uh giving a list to my students the other day on how to make chicken fried chicken with a cream gravy .

So I'm gonna take you back inside of my culinary arts classroom and let you see the procedures we do for making that .

We have these chickens that y'all file yesterday .

And what we're gonna do is if you look at a chicken breast , it's a little thinner on one end than it is on the other .

Everybody noticed that .

So how fast is it gonna cook ?

Now one end is gonna cook fast .

What's happened to the thick end ?

It's gonna cook slower .

So we want to cook this a little more evenly .

So what I'm gonna do is I'm gonna take the hill on my hand .

We could take a uh a meat hammer , you could take a small uh salt juice or a frying pan .

You can pound it with that , but we're gonna pound this just where it's a little more .

Now my chicken , if y'all look at it , it's a much more evenly spaced right now when I do this , remember wet hand , dry hand .

So put my chicken in .

This is gonna be my dry hand .

I'm gonna press it , sink off the extra batter , chop it into my wash .

I'm gonna take it out with my wet hand .

We got it good .

And what ?

Back into my season flour pressing down .

I want this breading to stick real well .

Shake off the extra .

And now I have a nice chicken filet ready for the chicken fry .

Now we're gonna put our chicken in our oil .

This is at about 3 25 to 3 50 .

We're gonna put it near us and let it go away that way if it splashes , the splash goes away from us , not toward us .

So put the bottom in the top , goes away from you and we don't have any problems with the all splashing back on us .

Now , we're gonna watch this fry .

You're gonna start seeing the colors will change as it comes up the side .

You may also see some liquids coming to the top of your protein .

All right .

That's kind of how you judge when it's time to turn it .

If your grease is too hot , it's gonna get cooked on the outside and it's gonna be raw or undercooked on the inside .

And we wanna take chicken to 100 and 65 degrees internal temperature .

So we're gonna let this fry up .

As soon as it's ready , we'll get it .

We'll turn it over .

We're gonna take it to a nice golden brown and then we're gonna make a cream gravy to go on top of it .

All right .

Our chicken has been cooking , I think long enough .

And chicken for temperature .

Let's pick it up and again , we insert our thermometer from the side , make sure that goes to 100 and 65 degrees .

There you go .

It's 100 and 65 degrees in the middle .

So , what I'm gonna do is I'm gonna set this and I'm gonna let it drain a little bit and I'm gonna show you how to make the , uh , uh , cream break .

All right .

Now , what we're gonna do first in making our cream gravy is , is we're gonna make a root and a roux by definition is fat and flour equal parts by weight .

A lot of people want to measure it out , but it is not measured .

So , if you use a tablespoon of flour and a tablespoon of oil , you have too much oil because oil weighs more than flour .

Really , it would be more like two tablespoons of flour to one tablespoon of oil to get the weight about right .

But it's equal parts of fat and flour by weight .

You can use butter .

You can use the drippings from what you're cooking .

Uh , you can use oil any kind of fat .

You want to , to get that fat .

A lot of people sometimes we use bacon grease .

All right , because it gives it a nice good flavor .

Today , we have some oil that's , uh , from the rib that we've got from the chicken that we've been frying our , our chicken in today .

So I'm gonna put in my oil in it .

That's about a tablespoon of oil .

Now , I'm gonna mix it with my flour , which is about two tablespoons .

Now , one thing also that goes with this is what color of gravy do you wanna have or why are we picking it in this situation ?

We're making a cream gravy .

So what color do we want our root ?

You wanna have it white .

So this would be called a blonde room .

We're not gonna take it where it is uh dark .

And also remember this , the darker your ro , the less thickening ability it has .

So a blonde ro will thicken a whole lot more than a dark roo will once I see that my flour is starting to cook and that's what we're wanting to do is get rid of the raw taste of flour .

We get it in here .

That's a nice blonde room and I'm gonna add two cups of milk to this , put about a cup in to start out and whisk it real good .

We want to get rid of the lumps .

Now , also one thing to remember is your roo will not thicken until your liquid boils your , your brew has got to be a boiling liquid to start thickening .

So what happens is , is if you look and you go , gosh , my , I put all this flour in there but it's not getting any thicker .

It's because you have not yet brought that liquid to a boil .

Once it boils , it will start thickening .

This one's pretty much getting there .

It's gonna start thickening up nice .

And this gravy you can tell it's starting to thicken already .

This gravy is only gonna be seasoned , really salt and pepper and maybe just a touch of garlic , a hint of garlic in it .

But every time we add milk , hey , every time we add milk , we've got to bring it back to a boil .

So it will thicken again .

If you don't bring it back to a boil , that flour will not thicken .

The other thing to remember about a gravy is , is this , if it's boiling , it's 212 degrees , right ?

Well , you're not gonna put it on the plate at 212 degrees .

So if it's the correct thickness at 2 12 , what's gonna happen when it cools down to 100 and 20 ?

It's gonna be a lot thicker , right ?

So realize you want it to be thinner when it's on the stove so that it will thicken some when it's at serving temperature .

All right , we're just gonna keep this stirring , bring it back to a boil and that will thicken up our gravy .

We'll add our seasonings to it and we'll have a cream gravy for our chicken breast .

Alright .

Well , I'm waiting for this to come back to a boil .

I'm gonna add some , I like peppers .

It's quiet , I guess just a touch of garlic .

Don't want a whole lot , a little bit of salt , that small amount , maybe a quarter teaspoon of all .

And also remember this , if you're making a , if you're making a gravy and you're using a stock , hey , if you're making a gravy and you're using a stock that stock has salt in it or a broth and that's starting .

So be careful not to over salt it because when you add your stock , it will start being salty .

So you want to get it ready to go .

This one does not have stock in it .

What do we use for our liquid ?

And this one melt right .

Doing a cream gravy .

OK .

Starting to boil .

Let's stir this and see if this gravy is gonna thicken up on us .

Hey , quiet .

Now , the other thing to remember also is you add a hot root to a cold liquid or you add a cold root to a hot liquid .

You never mix hot and hot .

If you do that , you're gonna wind up with a , with a lumpy gravy .

All right .

So cold roo hot liquid , hot , roo cold liquid as this is boiling , it's gonna start thickening up again .

That flour is gonna start absorbing the milk .

Now , we have our uh chicken fried chicken breast , pour that cream gravy across it .

Now , we have our , our chicken with our gravy .

I didn't go all the way across it .

Why did I not go all the way across it so that you could still see the golden brown on the chicken .

It helps with the presentation to look that much better .

Right .

So , I kind of took the gravy down the middle , some on the sides where they can put their , their chicken in that gravy if they want to add more to it , but it gives better for our presentation .

All right .

I see the way we did that .

Ok .

That's what we're doing today sitting by the wagon when the sun came up this morning , bacon eggs and coffee , biscuits and beans .

Cookie strikes the bell and he rings the world on it .

How the boys put food away .

Beats all I've ever seen .