There is nothing more comforting on a rainy day than warm food! A few days ago, when it was raining cats and dogs, the only thing I wanted to do was curl up in a blanket and eat something warm! One of the most comforting meals I can think of is chicken fried chicken! It's a Southern classic, and soothes any soul. This is one of the BEST chicken recipes I have ever made. If you are wanting something super good and crowd pleasing, this is the dish to make. This is a perfect dinner to make for company too. I have yet to meet someone who doesn't like chicken fried chicken- or at least the gravy on top :o)
Chicken Fried Chicken
4 skinned and boned chicken breasts
1-2 tsp salt
2-3 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed (I used whole wheat and it was still good!)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
1 large egg
oil for frying
Flatten chicken breasts to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and egg. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Coat a skillet with enough oil to completely cover the bottom, about 1/4 inch. Over medium high heat fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet and place in oven to keep warm, at 225 degrees.
4 skinned and boned chicken breasts
1-2 tsp salt
2-3 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed (I used whole wheat and it was still good!)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
1 large egg
oil for frying
Flatten chicken breasts to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and egg. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Coat a skillet with enough oil to completely cover the bottom, about 1/4 inch. Over medium high heat fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet and place in oven to keep warm, at 225 degrees.
Country Gravy
1/3 cup flour
1/3 cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste
Reserve 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste (roux). Whisk constantly.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the gravy is too thick, add more milk.
3 cups milk
salt & pepper to taste
Reserve 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste (roux). Whisk constantly.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the gravy is too thick, add more milk.
Enjoy :o)
