Chicken Fried Chicken
Serves 4
4 chicken breasts, boneless skinless
2 cups buttermilk
2 teaspoon salt
1 teaspoon Tabasco sauce
1 cup all-purpose flour
1 teaspoon Salt
½ teaspoon fresh ground pepper
½ teaspoon paprika
½ teaspoon seasoning salt
½ teaspoon garlic powder
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
Oil for frying, about 2 cups
Trim chicken and with a meat mallet and pound the chicken breast flat. In a large zip-lock bag, combine the buttermilk, 2 teaspoon salt, and Tabasco sauce. Then add the chicken. “Mush” the bag so that all the chicken has some buttermilk on it. Refrigerate for at least 45 minutes, or as long as 6 hours.
In another large zip-lock bag place the flour, salt, pepper, paprika, seasoning salt, garlic powder, and baking powder. **Remove ¼ Cup of this flour mixture to save for the gravy.
Remove the chicken from the buttermilk, place chicken in with flour mixture. Shake until coated, remove and shake off excess flour.
In a large heavy frying pan, heat the oil to 350º. Drop a chicken piece gently into oil, drop the chicken away from you so as not to splash onto you. Do not crowd chicken in pan, you will probably need to fry in two pieces at a time. Fry until browned, turn and brown on the other side. Place the chicken onto a boiler pan and hold in a 300-degree oven for another 15 minutes, or until meat thermometer reads 165º.
CHICKEN GRAVY
¼ Cup Butter
¼ cup of the reserved flour mixture, above
2 cans (10oz each) chicken stock
1 teaspoon chicken base, or 1 cube chicken bouillon
1 cup milk
¼ teaspoon poultry seasoning
1/8 teaspoon cayenne pepper or black pepper
After frying the chicken drain the grease from the pan. Do NOT wipe the pan clean. Melt the butter, add the flour and cook about 3 minutes stirring constantly. Scrape up the remaining bits from frying the chicken. Add the Chicken broth and milk. Heat and whisk until smooth. Add the poultry seasoning and pepper. Whisk until thickened, and taste to adjust seasoning to your taste.
Serve with mashed potatoes and serve the gravy over the chicken too.
*Gluten Free use Gluten Free flour, or rice flour in place of the all-purpose flour.
Jan@DairyKeen.com