I love fried chicken. In so many ways it speaks to my soul. However, I cringe at the thought of all of that fat. And, if you take the skin off fried chicken, what’s the point of frying it in the first place? Here is my answer. This is fried chicken and gravy without the fried part. It is fabulous served with mashed potatoes.
Because I can’t even think about flour dipped chicken anymore, I decided to try a couple of different gluten free flours. Cornstarch works, but you get a really weird, soggy coating. I think cornstarch is best left for real frying. I also tried rice flour. That worked much better. So, if you are gluten free, you can still enjoy this total comfort dish, too!!!
I found this recipe during the 1990s when fat free was the thing to be. I was on the band wagon with everyone else, discarding fat like it wasn’t necessary. I have since learned better, but cutting out fat here and there is still a good thing.
- 4 boneless, skinless chicken breast halves
- ½ cup + 2 Tbsp flour
- ½ tsp poultry seasoning
- ¼ cup evaporated skim milk
- ¼ cup egg substitute or 1 egg or 2 egg whites
- 1 cup chicken broth
- salt and pepper to taste
- Place the chicken on a flat surface and use a meat mallet to pound each half to ¼ inch thickness.
- (It you don’t have a meat mallet, put the meat in a zip-loc bag, cover it with a towel and pound it with a real hammer)
- Combine the flour, poultry seasoning, salt and pepper in a shallow dish (like a pie plate), stirring to mix well.
- Remove 2 Tbsp of the flour mixture and put it into a small jar with a tight fitting lid (or a Tupperware container with a lid that seals well) along with the evaporated milk and shake well.
- Set aside.
- Dip chicken into egg and then in flour mixture to coat.
- Coat a nonstick skillet with PAM and preheat over medium high heat.
- Cook chicken in skillet 2-3 minutes of each side or until nicely browned.
- Pour broth over chicken, reduce heat to low and add milk mixture.
- Stir to mix, but try not to knock anything off the chicken.
- Cover and simmer 10 minutes or until chicken is done and gravy is thick.
*note: this recipe was originally published in May 2009