Einkorn Chicken Fried Chicken with Gravy
Chicken fried chicken is the ultimate splurge, so we decided to take the edge off ‘cheat day’ by using einkorn flour. Einkorn flour contains the ‘good gluten,’ which is gentle on the tummy and so much easier for the body to process and digest. (We’ll take it!)
With our simple instructions, you and your starry-eyed dining companions are ready to rock and roll in just 40 minutes. Serve with our light and fluffy classic mashed potatoes and roasted broccoli for the whole shebang!
Einkorn Chicken Fried Chicken with Gravy Recipe
Yes, you can enjoy a moderately healthier version of your favorite comfort food. Try this einkorn chicken fried chicken with gravy recipe!
Ingredients
Yield: 6 servings
- 1/2 cup corn starch
- 2 eggs
- 1/2 cup milk
- 1 cup plus 4 Tbsp whole wheat einkorn
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs chicken breasts
- 1/2 cup coconut oil
- 1/2 cup chicken stock
- 2 cups milk
Instructions
- Using 3 pie plates, set up your breading station. In the first plate place the corn starch. Whisk the eggs and milk together and place in the second plate. Finally, whisk together the 1 cup flour, salt and pepper and add to the third plate.
- Put the chicken breasts, one at a time, between two sheets of plastic or into a large plastic bag. Using a meat mallet or rolling pin, pound the meat to 1/4” thick. This will help to make it even more tender.
- Now bread the chicken breasts. Place one in the cornstarch, flip over and coat all sides. Shake it over the plate to remove the loose bits. Next, place it in the milk and eggs letting the excess drip off after coating it and then cover with the flour in the third plate. While still in the plate, press the flour into the chicken, the lift and shake off the excess. Place the chicken on a rack over a baking sheet and continue with the remaining steaks. When all the breasts have been breaded let them rest in the refrigerator for 10 minutes.
- Preheat the oven to the lowest setting and place a baking sheet with a clean rack over it in the oven. In a large skillet, cast iron works best, heat the oil over medium high heat. Fry the chicken 3-4 minutes per side. Only cook two or three at a time so as not to crowd them. As you finish the chicken, transfer them to the rack in the oven to keep warm.
- When the chicken is cooked, pour off the fat from the pan into a glass measuring cup. Return ¼ cup back to the pan and reduce the heat to medium. Sprinkle the 4 Tbsp flour over the top and stir until no white remains (if the flour used for breading is not soggy, you can use it. Otherwise use fresh flour). Let cook for 2 minutes. Add the chicken stock and quickly scrape up the brown bits, then whisk in the milk. Let cook for 4 minutes until the gravy coats the back of a spoon. Taste for seasoning. Enjoy!
Notes
We used corn starch in the first part of the breading process to achieve lighter crust. Because, you know, it’s all about the crust!
Calories: 454kcal, Carbohydrates: 16g, Protein: 38g, Fat: 27g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 652mg, Potassium: 756mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 291IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 1mg
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