Saturday, January 12, 2013

Southern Chicken-Fried Chicken

Chicken Fried Chicken? What? Did you write that correctly? Yes. I know it sounds a little redundant but it's like Chicken-Fried Steak. Pretty much anything that is 'Chicken-Fried' comes with a yummy cream gravy. It's breaded and fried the way you make Fried Chicken but you use some of the oil drippings to make the cream gravy. Though it may not be the most health-conscious meal, it certainly is delicious! Everything in moderation right? I wouldn't recommend eating this every night..but on occasion doesn't hurt. Try it! It's amazing!

4 chicken breasts
1/2 tsp. pepper
1/2 tsp. salt
2 eggs
1/2 cup milk

1-2 cups self-rising flour (for breading)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp paprika
1/4 tsp white pepper
vegetable oil or melted Crisco vegetable shortening

3/4 c. milk
3/4 c. water

1. So first, get your heavy bottomed skillet preheated. (Not non-stick) I love my cast-iron skillet. Melt the Crisco or use vegetable oil and slowly preheat it over medium high heat. Oil should be about 1/2 inch deep in the pan.

2. I don't have a picture shown here, but I'd recommend using a mallet to pound the chicken out to 1/2 inch thickness so it is flat and will cook evenly.

3. Next, mix together 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp paprika, and 1/4 tsp. white pepper. Rub the seasoning on both sides of the chicken.

4. Whisk together the eggs and milk in a low container or a bowl. (I love my Pampered Chef breading set). Season the self-rising flour with salt and pepper. (Remove 3 T. of the seasoned flour to use with the gravy and set aside) 

5. Dredge the chicken in the flour mixture shaking off any excess.

Dip into the egg mixture coating both sides.

and then coat again with the flour. 

6. With a long handle fork carefully place each chicken breast into the hot oil. Fry on both sides, turning once until golden brown.

7. Reduce heat to low and cook 10 minutes covered with aluminum foil or a lid. (I don't have a lid for my cast iron skillet)

8. Remove from pan and set aside to drain. 

9. Meanwhile, remove oil from pan except 2 tablespoons trying to keep as many of the brown bits as possible. Turn skillet on medium heat. 

10. Sprinkle with the flour that you set aside. Whisk together and brown the flour.  

You want the gravy to look like this. Nice and golden brown, otherwise it'll taste like flour, not like the delicious gravy you want.

11. Combine the 3/4 cup milk and 3/4 cup water in a cup. Gradually stir in the milk/water stirring constantly to avoid lumps. 

Voila! To die for cream gravy to serve over your yummy Chicken-Fried Chicken and mashed potatoes.

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  1. Oh the ultimate comfort food - you just have to ignore the calories sometimes. Besides, serve it with a big green salad and fresh vegetable and you can almost forget the calories in the chicken right? Saying hi from SITS!

  2. yes, if you're counting calories...this isn't the meal :) But rounding it out with a vegetable and fresh salad is a great idea! Thanks for stopping by!

  3. Happy Sharefest! That looks delish! YUM! Have an awesome weekend! :)

  4. I think what really makes this recipe is the gravy. It looks really yummy. Thanks for sharing and I following you now. I would love for you to follow along.

  5. Heather's HappeningsJanuary 14, 2013 at 2:23 PM

    We love chicken fried chicken here! So hungry now :)

  6. stumbled on your blog via the blog hop at:

    looks SOOOOO good!
    i have not had fried food in a long time but i can only
    imagine how yummy this was!!

    New follower via email! :-)

  7. Hey Heather, we do too! Thanks for stopping by! :)

  8. Hey Jillian, yes the gravy is awesome! Thanks for stopping by and the follow! I'll head over to visit you now :)

  9. Hey Julie, thanks! and thanks for stopping by :) Hope your weekend was great too!

  10. This looks delicious! I'll have to try it! Stopping by from sits!


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