Chicken Fried Chicken with Gravy
Ingredients
2-4 Chick Breasts (boneless & skinless)
2 Cups flour (for dredging)
Flour Seasoning (I used Paprika, cracked black pepper, salt, onion & garlic powder)
1/2 Cup Milk
1 Egg
Oil for frying
Your favorite Cream Gravy
Procedure
In a large bowl, mix flour and seasoning. In another bowl, beat the egg and then add the milk. Mix well.
Dip the chicken breast in the Milk & Egg mixture, then dredge in flower. After dredging once, return to the milk 7 egg Mixture (double dipping), and then dredge once more. This ensures a nice, thick crust. Set aside and repeat with all chicken breasts. Let rest for 30 minutes to 1 hour.
Heat oil to 375 degrees. Once hot, fry 6-8 minutes per side. When done, then chicken will feel firm and the crust will be golden brown. Drain on paper towels.
When serving, drizzle gravy over the chicken breasts, and serve with mashed potatoes.
Pictures
Ingredients
2-4 Chick Breasts (boneless & skinless)
2 Cups flour (for dredging)
Flour Seasoning (I used Paprika, cracked black pepper, salt, onion & garlic powder)
1/2 Cup Milk
1 Egg
Oil for frying
Your favorite Cream Gravy
Procedure
In a large bowl, mix flour and seasoning. In another bowl, beat the egg and then add the milk. Mix well.
Dip the chicken breast in the Milk & Egg mixture, then dredge in flower. After dredging once, return to the milk 7 egg Mixture (double dipping), and then dredge once more. This ensures a nice, thick crust. Set aside and repeat with all chicken breasts. Let rest for 30 minutes to 1 hour.
Heat oil to 375 degrees. Once hot, fry 6-8 minutes per side. When done, then chicken will feel firm and the crust will be golden brown. Drain on paper towels.
When serving, drizzle gravy over the chicken breasts, and serve with mashed potatoes.
Pictures