Easy Fried Chicken and Gravy

Why Add Milk into Chicken? Or “Can I eat Milk and Chicken together ?“ it’s actually an easy-peasy method of cooking chicken and gravy at the same time. A whole chicken cooked in milk, spices with garlic, salt, pepper, and water. Cooled then coated in a flavored batter mix. Fried till golden and crisp. To cook chicken in milk before frying is actually a great way to make sure the chicken will come out tender, flavorful, and delicious!

Milk and Chicken Recipe :

Ingredients

For the Chicken :

• 1 kilo chicken (butterfly cut)
• 300 ml evaporated milk (or full cream milk)
• 6 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup water

For the Coating :

• 1 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs
•  breadcrumbs

For the Gravy :

• 2 tablespoons butter
• 2 tablespoons all purpose flour
• ½ beef broth cube

Steps:

1. In a pan place the chicken skin side up, pour in evaporated milk (of full cream milk), garlic, salt, pepper, and water. Cover and simmer for 10 minutes.
2. Uncover to flip the chicken. Cover and and simmer for another 10 minutes. Remove the chicken from from the broth. Set aside and let it cool down completely.
3. To make the gravy; keep the remaining broth. In another pan, melt butter before adding the flour. Stirring continuously until it turns dark brown.
4. Pour in ⅓ of the milk broth while whisking. Then pour in everything and mix till there are no clumps. Add in the beef cube and mix till the sauce thickens. Set aside
5. In another container, mix together all purpose flour, salt, black pepper, garlic powder, and paprika. In another container beat in the eggs. In another, fill it with enough breadcrumbs to cover the chicken.
6. Coat the chicken with the flour mix, then the egg, and finally the breadcrumbs. Before frying this in a pan filled with oil.
7. Fry and flip once one side turns golden. Take it off the pan and let it cool for a while before serving it with gravy on the side.

Add milk into chicken and see how tasty it can be!

Can we eat milk and chicken together? While This combination might confuse you, it’s actually a great dish that helps minimize time needed to fry chicken and make gravy at the same time. This method also ensures that the chicken is cooked tenderly and well spiced vehicle still having a crisp outer layer. This Yummy Kitchen version is easy to follow and will surely impress anyone who’ll wonder why there are milk and chicken recipes online.

First, sliced or ask the butcher to slice the whole chicken into a butterfly cut. Place this in a pan, pouring in the evaporated milk or full cream milk or any type of milk that does not have much sweetness in it, some crushed garlic, salt pepper, and water to help dilute it a bit. This is then covered and cooked for 10 minutes on each side. Taken out, you’ll be left with a milky broth that will be then used to make gravy later on. To make the gravy, use a different pan and melt some butter to give it that richer texture, adding in flour, whisking continuously till it’s brwoned, the darker it is the darker your gravy’s color will come out. Cooking the flour to make this edible and paste like, this is also used as a thickener. Pour some of the leftover broth a little at a time to avoid clumping, and a half a beef cube for more flavor, then whisking it till it turns into a thick gravy. Set aside. Finally coat the cooled in chicken in a flour mix made of all purpose flour, salt, black pepper, and your choice of flavoring, here in this recipe the seasonings used are garlic powder, and paprika. Then coat with beaten eggs, then with enough breadcrumbs to cover the whole chicken. Place it in a pot of hot oil and fry/flip till both sides have turned golden. Serve with a side of homemade gravy.

Questions:

• Does it have to be a whole chicken?

While cooking with a whole chicken might make for an easy family dinner, sometimes it’s not in the budget, have a specific part you prefer, or need to portion out your meals. You can use any part of the chicken, from the legs, breast ( for “Milk and Chicken Breast” ), thighs ( for “Chicken Thigh Evaporated Milk” ), and any other part of the chicken you choose to use. Do just note that then cooking these in the spiced milk this might need just a few minutes 5 to 7 minutes more of less on each side as these have smaller sizes.

• Milk Substitutes:

While this “Milk and Chicken combination” might already be seen as unusual, it still comes out as amazing and time saving. If milk or evaporated milk is not available you can also use other dairy or dairy-free options like Buttermilk (or milk mixed with vinegar) for “Buttermilk and Chicken”, coconut milk or coconut cream which also adds to the flavor and aroma to make “Coconut Milk and Chicken thighs”, you can also use other milk like oat milk or nut-based milks like almonds, cashew and more but do note that the taste might slightly differ.

• Other cooking methods?

If you prefer another way of cooking this tasty dish, you can also use an oven for a “Baked Chicken Soaked in Milk” recipe. Find a container with a lid (or use aluminum foil as a makeshift cover) to fit the chicken and add in all the ingredients expect for the coating and gravy. Similarly cook this for 10 minutes each in a 350°F at 176°C preheated oven. Letting it cool down and remove from the broth. After, following the coating method below and baking this in the oven for 20 – 35 minutes each or till each side is golden.

Other Yummy Chicken Recipes!

• Chicken Leg Quarter Hamonado (Chicken Ham)
• Cheesy Chicken Wings
• Crispy Chicken Nuggets with Spicy Dip
• Sprite Chicken Wings
• Soy Fried Chicken
• Crispy Whole Fried Chicken
• Garlic Butter Chicken

Haluin ang Gatas at Manok Resipi: (Tagalog version)

Mga Sangkap :

Para sa Manok :

• 1 kilo manok (butterfly cut)
• 300 ml evaporada (o full cream milk)
• 6 butil ng bawang, dinurog
• 1 kutsaritang asin
• 1 kutsaritang paminta
• 1 tasa tubig

Para sa Coating :

• 1 tasa harina
• 1 kutsaritang asin
• 1 kutsaritang paminta
• 1 kutsaritang garlic powder
• 1 kutsaritang paprika
• 2 malaking itlog
•  breadcrumbs

Para sa Sarsa :

• 2 kutsarang mantikilya
• 2 kutsarang harina
• ½ beef broth cube

Paano Lutuin :

1. Sa kawali, ilugar ang manok (nasa taas ang bala), lagyan ng evaporada (o full cream milk), bawang, asin, paminta, at tubig. Takpan at pakuluin ng 10 minuto.
2. Tanggalin ang takip at baliktarin ang manok. Takpan muli at lutuin ng 10 minuto. Tanggalin ang manok at itabi para lamigin.
3. Para gawin ang sarsa; itabi ang natirang sabaw. Sa ibang kawali tunawin ang mantikilya bago haluan ng harina. Patuloy haluin ito hanggang magkulay kayumanggi ito.
4. Ibuhos ang ⅓ na sabaw habang hinahalo. Pagkatapos ibuhos ang lahat ng natitira at haluin hanggang walang kumpol na makita. Lagyan ng beef cube at haluin hanggang kumapal ang sarsa. Itabi.
5.  Sa isang lalagyanan, haluan ng harina, asin, paminta, garlic powder, at paprika. Sa ibang lalagyanan ibati ang mga itlog, at sa isa pa ay punuin ng sapat na breadcrumbs para matakpan ang manok.
6. Takpan ang manok ng hinalong harina, tapos ang itlog, at pagkatapos ay ang breadcrumbs. Iprito ito sa kawali na may mainit na mantika.
7. Iprito na magkabilaan hanggang mag kulay golden. Tanggalin sa kawali at palamigin ng konti bago ihanda na may gravy sa tabi.