Description
Crispy Chicken with Beef Gravy is a flavorful dish combining tender chicken and savory beef gravy.
Ingredients
Scale
- 200 g beef strips or diced beef (well-seasoned, cooked until crispy)
- 2 large boneless skinless chicken breasts
- 1/2 cup vegetable oil for frying
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 2.5 cups chicken broth
- 1 beef bouillon cube or 1 teaspoon beef bouillon paste
- 1/3 cup half and half (or milk mixed with cream)
- 1 teaspoon low sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2–3 drops Kitchen Bouquet (optional)
Instructions
- Prepare the dredge by mixing flour, breadcrumbs, seasoned salt, and pepper on a large plate. Set aside.
- Cook the beef in a skillet over medium heat with a small amount of oil until browned and slightly crispy. Remove and set aside. Reserve 2–4 tablespoons of the cooking fat.
- Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and pound to about 3/4 inch thickness. Pat dry.
- Coat chicken thoroughly in the flour mixture, pressing it into the surface.
- Heat reserved beef fat with enough vegetable oil to cover the chicken halfway. Fry chicken over medium-high heat for 4–5 minutes per side until golden brown. Remove and set aside.
- Discard excess oil but keep the browned bits in the pan.
- Melt butter over medium heat and scrape the bottom of the pan. Gradually whisk in flour to form a roux and cook for 1 minute.
- Slowly add chicken broth and half and half in small amounts, whisking constantly until smooth and thickened.
- Add bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Simmer gently. Add Kitchen Bouquet if a darker color is desired.
- Return chicken to the pan along with any juices. Sprinkle cooked beef on top.
- Partially cover and simmer on low for 10–15 minutes until chicken is fully cooked.
- Garnish with parsley and serve with mashed potatoes.
Notes
- Add liquid slowly to control gravy thickness.
- Simmer uncovered for thicker gravy or add broth for thinner gravy.
- Ensure oil is hot before frying chicken so the coating stays crisp.
- Chicken thighs can be used instead of breasts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 1 g
- Sodium: 1650 mg
- Fat: 50 g
- Saturated Fat: 28 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg
Keywords: Crispy Chicken, Beef Gravy, Chicken Recipe, Comfort Food