CHICKEN-FRIED CHICKEN

Luckytrim

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CHICKEN-FRIED CHICKEN

2 lb. boneless skinless chicken breasts


for the wash
2 C. milk
2 eggs*

For the Dredge
1 C. whole-wheat flour
1 C. all-purpose flour
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. black pepper

for the Batter
3/4 C. all-purpose flour
1 C. whole-wheat flour
1 1/2 C. water
1 C. milk
2 eggs *
1 tsp. granulated garlic
1 tsp. onion powder
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. vegetable oil
2 tsp. paprika
1 tsp. black pepper
* It's a good idea to break your eggs first into a ramekin or cup, rather than directly into the product; that way, if you get a bad egg, it hasn't ruined your work.


for the Coating
1 C. whole-wheat flour
1 C. all-purpose flour
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. black pepper

for the Gravy
3 C. milk
1 C. chicken broth, canned or from powder
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 1/2 tsp. black pepper
Salt (to taste)
1/4 C. cornstarch
1/3 C. cold tap water

In a small skillet, bring milk and chicken broth for gravy to simmer over low-medium heat.
Add garlic, onion powder, pepper and salt.
In a small cup or mixing bowl, add corn starch to cold water and mix well until starch is dissolved.
Increase heat under the gravy and slowly stir in the starch mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350ºF and a depth of 2 to 3 inches.

Mix the wash ingredients in a shallow bowl.

Mix dry ingredients for "dredging" and "coating" in two separate large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed.
Add oil, and eggs, then milk and water. Beat by hand until lumps are pretty much gone.

Place the chicken breasts one-by-one into the wash to moisten, then into the dredging mixture; cover both sides with a thin layer; dip into batter and remove (allow excess to drain); place in the coating mixture and "seal" the batter with the coating, but not excessively thick.

Fry immediately.
(Be careful not to remove coating from chicken breasts when handling and placing into the oil.)
Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165ºF. Remove and drain on paper towel. Serve with mashed taters and something green (peas, green beans, whatever)
 
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