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Thursday, June 20, 2013

Chicken Fried Chicken

Fried chicken, it’s not something I normally like cooking. My mom always made the best around when I was growing up, but somehow that talent failed me. I’m always afraid of not cooking the chicken completely, and wind up cooking it to death. Basically dry and tasteless. I don’t have that problem when I make chicken fried chicken though. I use boneless chicken breast, which reduces the cooking time considerably, and makes for a moist and flavorful piece of fried chicken.

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If your looking for a stick-to-your-ribs, down-home Southern meal, then look no further, this is it.

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Chicken Fried Chicken

Ingredients

8 boneless, skinless chicken breasts
saltine crackers (2 sleeves), crushed
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper (optional, if you like your chicken to have a bit of heat)
1 1/2 cups milk
4 large eggs
oil for frying

Directions

Place chicken breasts between 2 sheets of heavy plastic wrap, (a gallon-size freezer baggie works great for this) and flatten to 1/4-inch thick using a meat mallet or heavy rolling pin.
Sprinkle chicken pieces lightly with salt and pepper and set aside.
Combine cracker crumbs, flour, baking powder, salt, pepper, and red pepper if using. Set aside.
Whisk together milk and eggs and set aside.
Begin by dredging chicken in the cracker crumb mixture, dip in milk mixture, then dredge in cracker mixture again.
Pour oil to a depth of 1/2 inch in a frying pan, and heat over medium heat. Fry chicken in batches, do not crowd, for 10 minutes on the first side.
Turn chicken over and continue frying for 5 minutes more, or until golden brown. Add more oil as needed.
Keep chicken warm in a 225 degree oven as you fry the rest of the chicken.
Serve hot with mashed potatoes, Easy Brown Gravy, and your choice of veggie. We like either peas or corn.

Notes:

*A super easy way to turn saltine crackers into crumbs, is to use your food processor. If you don't have a food processor, then you can also use a freezer baggie and rolling pin to crush the crackers.

*I've included a link to my gravy recipe above. When making the gravy though, use some of the grease that you fried the chicken in, instead of the butter called for, and milk instead of beef broth. You have now made a delicious treat called Milk Gravy, a Southern specialty.

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