Bobby's Chicken-Fried Chicken

  • Ready in 45m

  • Serves 8

  • 335 calories

  • 32.11g carbs

You can never have too many main course recipes, so give Bobby's Chicken-Fried Chicken a try. This recipe serves 8. One serving contains 293 calories, 29g of protein, and 9g of fat. For $1.45 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have olive oil, buttermilk, garlic powder, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is liked by 15 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes.

13 ingredients

  1. 1/2 cups 1 percent milk
  2. 1/4 tsps black pepper
  3. 14 oz chicken broth
  4. 2 tsps cornstarch
  5. 2 cups flour
  6. 1/4 cups garlic powder
  7. 2 green onions
  8. 1/4 cups ground pepper
  9. 1 cup kosher salt
  10. 2 cups low fat buttermilk
  11. 3 tbsps olive oil
  12. 32 oz skinless boneless chicken breasts
  13. 1/4 cups vidalia onion

Instructions

  1. Watch how to make this recipe.
  2. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
  3. Mix together the flour and 1 teaspoon of the House Seasoning in a small bowl.
  4. Sprinkle the chicken with the remaining 1 teaspoon House Seasoning.
  5. Pour the buttermilk into a shallow dish. Dredge the chicken in the buttermilk, followed by the flour.
  6. Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat.
  7. Add half of the chicken breasts to the hot oil and cook until both sides are browned, about 3 minutes per side, and then transfer to the baking sheet. Repeat with the remaining chicken breasts.
  8. Transfer the baking sheet to the oven and bake until the chicken is cooked through, about 10 minutes.
  9. Whisk together the cornstarch and 1/4 cup chicken broth until dissolved. Set aside.
  10. To make the gravy , add the remaining 1 tablespoon oil to the same skillet and heat over medium heat.
  11. Add the onions and saute until translucent, about 2 minutes.
  12. Add the remaining chicken broth, scrape the pan drippings with a wooden spoon, raise the heat to medium-high and cook until the mixture begins to bubble, about 2 minutes. Stir in the dissolved cornstarch to incorporate. Bring to a simmer and continue to cook until the mixture thickens, 4 to 5 minutes. Stir in the milk and black pepper and continue cooking over medium-high heat until thickened, 5 minutes longer.
  13. Remove the chicken from the oven and top each piece with 4 teaspoons of the gravy.
  14. Sprinkle with the chopped green onions.
  15. Mix together the salt, garlic powder and pepper.
Bobby's Chicken-Fried Chicken

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