Chicken Fried Chicken with Cream Gravy
- 4 boneless, skinless chicken breasts
- 1 egg
- 1/2 cup milk
- 1 to 2 cups all-purpose flour
- Cooking oil or melted Crisco
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
- 3 tablespoons flour*
- 3/4 cup milk
- 3/4 cup water
* Use flour left over from dredging chicken.
- 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
- 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 3/4 cup milk and 3/4 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.
Makes 4 servings.