Why I’m so fat, Exhibit D (first in a series)
The other night, I was craving some creamed chicken over biscuits, like mah mama usedta make. Her version is classic, and I love it: Campbells Cream of Something Condensed Soup, some cut up chicken (leftover will be fine), and some Bisquick biscuits. I’m not being flip here, I really love that meal the way she makes it.
But (always seems to be one of those!), I have time do it the way a busy working mom can’t: from scratch. I googled for recipes, I noodled it over, and decided, “aww screw it, I’ll wing it.” Here’s what I came up with:
Brad’s Fancy-Pants Cast Iron Skillet Chicken and Biscuits Stuff
Ingredients:
NOTE: Of course, I didn’t measure anything, I just made up these ‘that’s-about-right’ amounts. Use your common sense.
- 1.5 Lbs Frozen boneless, skinless chicken thighs, defrosted, trimmed of excessive fat, and cut into 3/8”- to 1/2”-wide strips
- 1/4 Cup Vegetable oil
- 1 Cup All-purpose flour
- 2 Tsp Salt
- 1 Tsp Cayenne pepper, ground
- 1 Tsp Garlic powder
- 1/2 Tsp Black pepper, medium grind
- Milk (lowfat, reduced fat, or whole)
- 2 Cups Chicken broth or stock
- 1 Recipe of Southern Biscuits (I’m partial to Alton Brown’s recipe, but you may substitue one of your own preference)
Directions:
- Rinse and pat dry the cut-up chicken.
- Combine the flour, salt, cayenne, garlic powder, and pepper in a shallow dish. Whisk to fluff and combine.
- Dredge the chicken pieces thuroughly in the flour mixture and allow stand for about 10 minutes.
- Heat oil in your biggest, heaviest skillet (I prefer my Lodge cast iron) over medium-high heat until ripples are visible, but not to the point of smoking.
- Carefully place chicken pieces into the hot oil. Cook until golden-brown, then flip and repeat.
- Remove the chicken to a paper towel to drain.
- Reduce heat in the pan to medium-low and stir in enough of the remaining flout mixture to absorb most of the leftover oil, stirring constantly.
- Add the chicken stock while stirring, keeping lumps to a minimum. Bring heat back up to medium or so.
- As the sauce starts to thicken, add milk, still stirring constantly.
- When the sauce has at least partially thickened, add the chicken back to the pan. Some of the flour on the chicken will dissolve, further thickening the mixture.
- Cook until you like the consistency. You can add more chicken stock or milk, to taste.
- Re-season to taste, and serve over the biscuits.
- Enjoy.
