Wednesday, February 23, 2011

Chicken Fried Chicken with Southern Peppered Milk Gravy

Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Served with a drizzle of creamy milk gravy made from some of the pan drippings, it is truly good ole comfort food.
Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Served with a drizzle of creamy milk gravy made from some of the pan drippings, it is truly good ole comfort food.

Chicken Fried Chicken


 Sounds a little silly doesn't it?  I mean fried chicken is just, well, fried chicken, how could it be a chicken fried chicken? Right?

A Facebook reader posed that very oddity when I mentioned I was making Chicken Fried Chicken for Sunday supper.  It really just refers to the preparation - a method similar to chicken fried steak - and, what sets it apart from traditional bone-in fried chicken.

For this dish, a boneless, skinless chicken breast is pounded flat, sort of like a schnitzel, then dredged in flour and fried. Then, like it's kissing cousin, it is served with a drizzle of creamy milk gravy made from some of the pan drippings. Good ole southern comfort indeed.

One advantage to the huge chicken breasts that you find in the stores today is that once you pound them out, you can usually get two cutlets out of one breast. You're not tenderizing here, so all you need is a simple rubber mallet, the flat side of a tenderizer, or even a simple rolling pin to pound the thicker part of the breast flat, then cut in half for 8 cutlets. Season chicken with Cajun seasoning.


Dredge the chicken cutlets in flour seasoned with salt and pepper and set aside on a rack. I like to use self-rising flour when frying. Self-rising flour contains baking powder, which contains cornstarch, and gives a more crisp and crunchy result than plain all-purpose flour will. Dip the cutlets in the flour again, then in the egg wash, then back into the flour. Heat about a half inch of cooking oil in a skillet with a couple tablespoons of bacon fat for extra flavor.


Carefully slide cutlets into the hot oil, cook until golden brown on both sides, and drain on a clean rack while you make some gravy out of the pan drippings and some milk. 


To save time, you can extract 1/4 cup of the pan drippings from the chicken fryer before you start the last batch of chicken frying and get the gravy going in a separate skillet, while you finish the chicken. Taste the gravy, season with salt and pepper and adjust to your taste.


Plate immediately, spooning some gravy over the chicken, and serve with some homemade mashed potatoes and a green vegetable. Pure heaven y'all.


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Posted by on February 23, 2011
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