This morning 8 out of the 10 topics were about things other than cooking. Seems like that, that has been the case for the past few days. Well, there are always the forums that I can read. Most of them have been very interesting. Alright, enough of that.
My wife is from Texas, and both of our children were born in Dallas. While not eating a lot Chicken Fried Steak while living there I was well aware that it was THE States most served food. I, myself, have cooked numerous times since leaving Texas.
A few days ago I came across a recipe for, of all things, Chicken Fried CHICKEN. What a novel idea. I gave this a try and it’s very easy, fast, and not too bad
CHICKEN FRIED CHICKEN
4 Chicken Breasts, boneless, skinless
1 1/2 Cups Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Black Pepper, fresh ground
1/4 Teaspoon Cayenne, or to taste
2 Eggs
1 Cup Buttermilk
Oil, for frying
Cream Gravy, for serving
Pound the Chicken Breasts until they are 1/4-inch thick.
Mix together the Flour, Salt, Black Pepper, and Cayenne and place in a wide shallow bowl or plate. Whisk together the Eggs with the Buttermilk in a wide shallow bow. Dredge each Chicken Breast in the Seasoned Flour. Dip the Flour-coated Breasts into the Egg/Buttermilk mixture and then dredge in the Flour again. Place the breaded Chicken Breasts on a sheet pan.
Heat up the oven to 200°. In a large heavy skillet, such as a cast-iron skillet, on medium-high heat up an inch of Oil to 350°, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying.
Working in batches, gently lower each Breast into the Oil and cook for 2 minutes per side, or until lightly browned, turning once. Drain on a paper towel and place in the oven while you fry the remaining breasts.
Serve with cream gravy.
Yield: 4 servings
CREAM GRAVY
2 Tablespoons Pan Drippings, Bacon Grease or Vegetable Oil
2 Tablespoons Flour
1 1/2 Cups Milk
Salt and Black Pepper, to taste
Combine Fat with Flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark oux is formed.
Add Milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add Salt and Pepper to taste. If gravy is too thick for your taste, you can thin it by adding either more Milk or Water a tablespoon at a time.
My wife is from Texas, and both of our children were born in Dallas. While not eating a lot Chicken Fried Steak while living there I was well aware that it was THE States most served food. I, myself, have cooked numerous times since leaving Texas.
A few days ago I came across a recipe for, of all things, Chicken Fried CHICKEN. What a novel idea. I gave this a try and it’s very easy, fast, and not too bad
CHICKEN FRIED CHICKEN
4 Chicken Breasts, boneless, skinless
1 1/2 Cups Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Black Pepper, fresh ground
1/4 Teaspoon Cayenne, or to taste
2 Eggs
1 Cup Buttermilk
Oil, for frying
Cream Gravy, for serving
Pound the Chicken Breasts until they are 1/4-inch thick.
Mix together the Flour, Salt, Black Pepper, and Cayenne and place in a wide shallow bowl or plate. Whisk together the Eggs with the Buttermilk in a wide shallow bow. Dredge each Chicken Breast in the Seasoned Flour. Dip the Flour-coated Breasts into the Egg/Buttermilk mixture and then dredge in the Flour again. Place the breaded Chicken Breasts on a sheet pan.
Heat up the oven to 200°. In a large heavy skillet, such as a cast-iron skillet, on medium-high heat up an inch of Oil to 350°, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying.
Working in batches, gently lower each Breast into the Oil and cook for 2 minutes per side, or until lightly browned, turning once. Drain on a paper towel and place in the oven while you fry the remaining breasts.
Serve with cream gravy.
Yield: 4 servings
CREAM GRAVY
2 Tablespoons Pan Drippings, Bacon Grease or Vegetable Oil
2 Tablespoons Flour
1 1/2 Cups Milk
Salt and Black Pepper, to taste
Combine Fat with Flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark oux is formed.
Add Milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add Salt and Pepper to taste. If gravy is too thick for your taste, you can thin it by adding either more Milk or Water a tablespoon at a time.
. I loved them. If you ordered 1 doz, you'd get about 2 doz.
