Monday, August 1, 2011

Chicken Fried Chicken

I've been making a lot of grilled dinners lately because of all the heat, but Tony wanted chicken fried chicken.
You can't grill that !  So being the nicest wife in the whole world, I turned my stove on in 105 degree weather.
I must really like this guy or something.

I made chicken fried chicken from a recipe I found in The Pioneer Woman's cookbook.
Her recipe is for chicken fried steak, but I substituted chicken. I even used the gravy recipe. 
It came out great. I love country gravy !

Look at all that goodness.  It put a great big smile on my husband's face and that's all that matters !!

Just look at this picture, grandpa and Devin are both smiling !!  The loves of my life !!

Chicken Fried Chicken
  • 3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized) I used chicken !
  • 1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
  • 2 whole Large Eggs
  • 3 cups All-purpose Flour
  • Seasoned Salt
  • 1/4 teaspoon Cayenne
  • LOTS Of Black Pepper. Lots.
  • Canola Oil, For Frying
  • Salt And Pepper, For Both Meat And Gravy

Preparation Instructions

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Posted by on February 27 2011

1 comment:

  1. That looks heavenly! Chicken fried chicken is so delicious, especially with the gravy and potatoes. So tasty :)

    If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)