Country Fried Chicken With Rosemary Gravy
Last night I wanted some good old fried chicken and decided to add some gravy for something different, at least for us. With more rain in the forecast for us today, I was in dire need for some comfort food to try and get over this continuous feeling of cabin fever. Yes, I know that all of you up north are sick of the snow and frigid temps, but at least you can go outside and make a snowman or have a snowball fight! All we can do here is make mud pies and mentioning it to husband did not go over very well! Our driveway was just starting to dry up last week only to have 2 more inches of rain fall on Friday and Sunday and today a total of an inch so far and it’s still raining, BAH HUMBUG! Three inches of rain since Friday would have given us 30 inches of snow and that would have made a pretty big snowman………….
This recipe can actually be made with any of your favorite battered chicken recipes, whether it be baked or fried as long as the ingredients are basically a plain batter as you don’t want to take away the flavor of the gravy. I also had some of the Broccoli and Bacon in Cream Sauce that I just posted and I baked off some potatoes, scooped out the center and filled them with the left-over broccoli and I, of course topped them off with some extra bacon! Kenny was in hog heaven again, no pun intended or did I????
- For 4 fried chicken breasts (I just used an egg wash and dipped in a combination of flour, salt, white pepper and paprika)
- For the gravy:
- 2 tbsp butter
- 2 tbsp flour
- ¼ to ½ teas crushed rosemary
- Good dash of dry mustard
- 1 cup milk
- Water ( I used about a cup)
- Melt butter in a saucepan and stir in flour, dry mustard and rosemary over medium-low heat.
- Whisk in the milk and let thicken.
- Dilute with enough water to desired thickness.
- Serve hot over fried chicken.
Simple and easy but ever so tasty………….Enjoy!