Wednesday, May 11, 2011
Like I said, this recipe is not good for you, but it's a nice splurge every once and awhile.
We had this last night for dinner and we loved it so much, I thought I would share it with you.
Chicken Fried Chicken
3 lbs chicken tenderloins
2 large eggs
1 1/2 C milk plus 2 C for gravy
3 C flour plus 1/3 C for gravy
2 tsp seasoned salt
3/4 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tsp black pepper
1/2 C vegetable oil
Tenderize chicken tenderloins. Begin with an assembly line of dishes for the chicken, milk-egg mixture, and flour mixture. Beat 2 eggs with 1 c milk. Mix flour with seasonings. Lightly season chicken with salt and pepper, then dip into egg-milk mixture. Turn to coat. Place the chicken on the plate of seasoned flour. Turn over to coat throughly. Place the chicken back in the milk-egg mixture, turning to coat. Dredge in flour one more time. Repeat with remaining chicken pieces.
Heat oil in large skillet over medium-high heat. Fry three pieces of chicken at a time. Cook, turning, until cooked through. Remove to paper towel covered plate and keep warm.
After frying all of the chicken, pour off the grease into a heat proof bowl. Do not clean out pan. Add 1/4 C grease back to the pan and heat. Sprinkle 1/3 C flour evenly over the grease. Using a whisk, create a roux. When the roux is golden brown add 2 C milk while constantly whisking. Whisk to combine and let the gravy come to a slow boil. Add splashes of milk if the gravy becomes too thick. Be sure to season with salt and pepper before serving.
Plate the chicken with mashed potatoes and drizzle with gravy.
**Recipe is from The Pioneer Woman Cooks and is for Chicken Fried Steak. I altered it slightly for Chicken Fried Chicken**
**Image from myrecipes.com**