Chicken Fried Chicken
Source of Recipe
Cooking with Paula Deen
List of Ingredients
- 2/3 cup whole buttermilk
- 2 large eggs
- 2 sleeves saltine crackers, crushed
- 1 cup all-purpose flour
- 2 Tbsp seasoned salt
- 6 boneless, skinless chicken breasts, pounded to �-inch thickness
- Vegetable oil, for frying
- Home-Style Milk Gravy (recipe follows)
- Perfect Smashed Potatoes (recipe follows)
Instructions
- In a shallow dish, whisk together buttermilk and eggs. In a separate shallow dish, combine crushed crackers, flour, and seasoned salt. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over baking sheet.
- Dip chicken in buttermilk mixture, letting excess drip off. Dredge in cracker mixture to coat. Place chicken on prepared cooling rack, and let stand for 20 minutes to set crust.
- In a large skillet, pour oil to a depth of � inch. Heat oil over medium-high heat to 360� F. Fry chicken, in batches if necessary, for 4 to 6 minutes per side, or until chicken is golden brown and cooked through. Set chicken on a clean cooling rack, and keep warm. Drain oil into a heatproof container, reserving 2 tablespoons drippings in skillet for Home-Style Gravy. Serve chicken and gravy with Perfect Smashed Potatoes.
Makes 6 servings.
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HOME-STYLE MILK GRAVY
� Reserved 2 Tbsp drippings (from chicken fried chicken)
� 4 Tbsp all-purpose flour
� 3 cups whole milk
� � tsp salt
� 1� tsp ground black pepper
In a large skillet, heat reserved 2 tablespoons drippings over medium-high heat. Add flour, whisking constantly for 2 minutes. Slowly add milk, whisking constantly. Cook for 8 to 10 minutes or until thickened, whisking constantly. Stir in salt and pepper. Serve immediately.
Makes about 3 cups.
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PERFECT SMASHED POTATOES
� 1 (3-pound) bag red potatoes, quartered
� � cup butter, softened
� 1 (8-ounce) package cream cheese, softened
� 1 cup sour cream
� 2 tsp salt
� � tsp ground black pepper
In a large Dutch oven, add potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes, or until potatoes are tender; drain well.
Add butter, cream cheese, sour cream, salt, and pepper; mash with a potato masher until desired consistency.
Makes 6 to 8 servings.
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