Chicken Breast with Bacon Gravy

 

 

 

 

 

 

 

 

 

 

 

 

  

 

I grew up eating milk gravy made with bacon grease. My Kentucky Mom would fry bacon in her cast iron skillet and use the bacon drippings to make true Kentucky biscuit gravy. Is it fattening? Oh yeah, you better believe it — but it's worth it!  Today, I made some breaded chicken cutlets and poured that delicious gravy on top.  OMG.

 

Chicken Breast with Bacon Gravy

 

4 chicken breasts, sliced thin

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons black pepper

½ teaspoon garlic powder

2 eggs, beaten

1 cup milk

½ teaspoon onion powder

½ teaspoon paprika

 

 

 

 

 

 

 

 

 

 

Cook bacon in a large cast iron skillet over medium high heat until crispy.  Drain bacon on a paper towel. Reserve ¼ cup of drippings in a bowl and set aside for the gravy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Set up a dredging station with two bowls —flour, black pepper, onion powder, garlic powder and paprika in the first bowl.  Another bowl with the beaten eggs and milk. 

 

 

 

 

 

 

 

 

 

 

 

Coat each chicken breast in the flour bowl. Then dip in the beaten egg. Next dredge each piece in the flour, submerge in egg wash and then coat in the flour once again.

 

 

 

 

 

 

 

 

 

 

Turn the skillet back on to medium high heat and let bacon drippings get hot. Fry chicken in batches for 3 minutes per side until golden and crispy. Drain on paper towel and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon Gravy

¼ cup bacon drippings

¼ cup all-purpose flour

1 teaspoon salt, or to taste

1 teaspoon ground black pepper, or to taste

4 cups milk

Heat bacon drippings in a skillet over low heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn. Cook to remove flour taste for about 3-4 minutes.  Stir in salt and black pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.  

Dice the bacon, add to the gravy and remove the pan from heat. Pour over chicken.

 

 

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