Chicken Fried Chicken with Cream Gravy
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- 1 egg
- ½ cup milk
- 1 to 2 cups all-purpose flour
- Cooking oil or melted Crisco
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon white pepper
- 3 tablespoons flour*
- ¾ cup milk
- ¾ cup water
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
- Dredge the chicken breasts in the flour, shaking off the excess.
- Dip each piece into the egg/milk mixture, then back in the flour.
- Set chicken pieces aside on a piece of wax paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of
- water; if it pops and spits back, it's ready.
- With a long-handled fork, carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown.
- Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through.
- Drain on paper towels.
- Cream Gravy: After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as much as possible of the browned bits in the pan.
- Heat the oil over medium heat until hot.
- Sprinkle 3 tablespoons flour in the hot oil. Quicky stir with a wooden spoon to brown the flour.
- Gradually stir in ¾ cup milk and ¾ cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue
- cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.
* Use flour left over from dredging chicken.