CHICKEN AND GRAVY~SOUTHERN STYLE//WHAT I EAT IN A DAY//RECIPES

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories, while skim milk is budget-friendly.

Preheat the oven to 375 degrees.

Gather ingredients: salt, pepper, 1/2 to 1 cup flour for dredging, 4 tablespoons flour for gravy, 4 cups chicken broth, 1 diced onion, 4 tablespoons cooking oil, and optional red pepper flakes.

Mix salt, pepper, garlic powder, onion powder, and nature seasoning with flour for dredging.

Dredge chicken thighs lightly in the flour mixture and set aside.

Heat a cast iron skillet over medium heat and add cooking oil.

Add chicken thighs skin side down to the skillet and cook until golden brown, about 6 to 8 minutes on each side.

Remove chicken and set aside, leaving oil in the skillet.

Add diced onions, a little salt, and pepper to the skillet and cook until tender, about 5 minutes.

Add 4 tablespoons of flour to the onions and cook for about a minute to eliminate the raw flour taste.

Add red pepper flakes to the mixture and cook until the flour turns a light golden brown, about 4 to 5 minutes.

Slowly add 3 and 3/4 cups of chicken broth to the skillet, stirring to combine and adjusting thickness as desired.

Bring the mixture to a boil and simmer for about 10 minutes to thicken the gravy.

Add the chicken back into the skillet, spooning gravy over the top if desired.

Transfer the skillet to the oven and bake for 30 to 35 minutes until chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens