Chicken Fried Chicken

This is by no means a healthy choice.  Anything deep fried should  be eaten in moderation. That being said there is nothing compared to the crunch of batter crisped in oil.

Yields 2

Chicken Fried Chicken

Be extra careful of spills and splatters when working with a pan of hot oil.

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Ingredients

  • 2 chicken breast cutlets
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 sleeve saltines, crushed
  • 3/4 cup milk
  • 1 tbsp tabasco
  • 1 egg
  • oil for frying
  • 1/8 cup flour
  • 2 cups milk
  • salt and pepper to taste

Instructions

  1. Add enough oil in a deep non stick skillet to reach 1/2 inch up the side. Heat on high to 325 degrees.
  2. Combine flour, baking powder, baking soda, garlic powder, saltines, pepper and salt in wide bowl.
  3. Beat together the milk, egg and tabasco in another bowl.
  4. Coat the chicken on both sides with the flour mixture. Submerge in the egg mixture then place back in the flour mixture and coat evenly.
  5. Carefully place the chicken in the hot oil and cook until juices run clear 8-10 minutes, turning once halfway through.
  6. Remove chicken to a rack to drain and carefully discard oil from pan making sure you leave all the chicken bits that stick to the bottom.
  7. Place the skillet back on the stove over medium heat and stir in the flour.
  8. Add the milk stirring constantly until thickened. Season with salt and pepper and serve over chicken.
Recipe Type: Main Dishes
7.6.4
240

Add enough oil in a deep non stick skillet to reach 1/2 inch up the side. Heat on high to 325 degrees.
Combine flour, baking powder, baking soda, garlic powder, saltines, pepper and salt in wide bowl.

Beat together the milk, egg and tabasco in another bowl.

Coat the chicken on both sides with the flour mixture. Submerge in the egg mixture then place back in the flour mixture and coat evenly.

Carefully place the chicken in the hot oil and cook until juices run clear 8-10 minutes, turning once halfway through.

Remove chicken to a rack to drain and carefully discard oil from pan making sure you leave all the chicken bits that stick to the bottom.

Place the skillet back on the stove over medium heat and stir in the flour.

Add the milk stirring constantly until thickened. Season with salt and pepper and serve over chicken.

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Comments

  1. Your recipe is quite similar to mine! http://www.bucknrunranch.com/blog/2011/05/19/my-chicken-fried-steak/ The saltines are perfect for this recipe. I love your picture too. I just found your blog from the picture on tastespotting. I like it! I'll be back. I am not sure you can be a "budding gourmet" and feature chicken fried steak and cake batter cookies though! :-) Nice job. I especially like the drop down menus. Smooth. Are you using the EasyRecipe plugin? Looks good with your theme. Mary

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