6 boneless skinless chicken breasts - thawed
1 cup flour
2 t salt
1 t pepper
oil for frying
Pour 3 T of oil into pan and turn to medium to heat oil.
Place chicken in a freezer ziploc bag and pound to even thickness, about 1/2".
Combine flour and salt and pepper in shallow dish.
Using tongs, dredge each piece of chicken in flour, turning to coat both sides well.
Place in shallow frying pan in hot oil.
Cook on each side for 6-8.
Keep warm in oven.
Do not pour the yummy crispy bits out! They make excellent gravy!
Cream Gravy
4 t butter
1/2 flour
5 cups milk
2 t salt
1 t pepper
Melt butter in same pan you cooked chicken, stirring to pick up all the crispy bits from the chicken.
Whisk in flour, stirring to coat flour in butter, and scraping sides of pan to combine everything.
Heat until bubbly, 2-3 minutes.
Add milk and salt and pepper.
Whisk to combine.
Heat to boiling, stirring occasionally, until gravy thickens. When it comes to a boil, whisk to combine well and get out lumps.
Serve with mashed potatoes.
Notes:
-Any old meat mallet will do, as will a rolling pin. It doesn't have to be fancy.
-I don't ever make fried chicken with bone-in chicken. I haven't a clue how to even do it. Give it a try and let me know if you prefer it.
-I use an electric frying pan for this dish. I absolutely love mine and am on my third one, having worn out two of them. I like them because they have an actual temperature setting and they cook evenly. I cook this chicken at 350*.
-Be careful not to overcrowd your pan. Cook meat in batches if you need to. Make sure each piece of meat has about an inch of space all the way around. Otherwise, they will not FRY and get crispy, they will STEAM and not crisp up.
No comments:
Post a Comment