An amazingly flavorful chicken that is coated in an incredible batter and has an unbelievably delicious gravy. This will be one meal you will want to eat again and again!




➥6 boneless skinless chicken breasts.
➥3 eggs.
➥2 Tablespoons minced garlic.
➥1½ cups flour.
➥4 teaspoons paprika.
➥2 teaspoons salt.
➥1 teaspoon black pepper.
➥1 teaspoon garlic powder.
➥1 teaspoon salt.
➥¼ cup oil.


➦½ cup butter.
➦½ cup flour mixture.
➦4¾ cup milk.
➦2 chicken cubes, crushed.
➦½ teaspoon salt.


In a small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a ziplock baggie or paper bag and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.

In a large mixing bowl, add flour, paprika, salt, black pepper, garlic powder, and salt. Mix well. Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy.) Heat a large skillet on medium-high and add the oil. Place coated chicken in skillet and brown on each side for 2 to 3 minutes.

Preheat oven to 350 degrees. Place chicken in glass baking dish (Pyrex). Cover chicken with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.


While the chicken is baking, melt butter in large skillet over medium heat. Add ½ cup flour mixture you used to coat your chicken in the melted butter. Cook for 1 minute. Slowly add the milk and stir quickly using a flat wire whisk until smooth. Add the crushed chicken cubes and salt. Stir until gravy comes to a soft boil and thickens. Serve over chicken and mashed potatoes.
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