Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 4 lbs boneless skinless chicken breasts (cut into large chunks or at least fileted one time)
- 2 large eggs
- 2 cups skim milk
- 4 cups flour
- 5 tablespoons black pepper
- 4 cups crisco shortening, melted
- 1/4 cup salt
- 2 teaspoons accent flavor enhancer
Recipe
- 1 remove chicken from fridge 1/2 hour to coax to room temperature.
- 2 beat eggs with milk in large shallow dish.
- 3 mix flour, pepper, salt and accent in another shallow dish.
- 4 meanwhile melt shortening in a large skillet (deep sided). pan should be at least 1 inch deep with shortening. if necessary add more as cooking goes to ensure this depth is maintained.
- 5 dip each chicken piece in the egg mixture covering both sides. then coat in flour mixture.
- 6 repeat process one time.
- 7 turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
- 8 place chicken in hot fat, do not overcrowd.
- 9 fry chicken over medium-high until browned and juices run clear. time will depend on how large the pieces.
- 10 drain chicken on a stack of paper towels.
- 11 chicken may be kept warm in a 250 degree oven on a baking pan.
- 12 for the peppered gravy:.
- 13 empty fat from pan, but leave the browned flour in the pan.
- 14 heat the pan over low heat until the browned flour begins to simmer.
- 15 stir in 4 tablespoons flour.
- 16 whisk constantly over low heat for 5 minutes or so. or until the flour browns more and combines with the drippings to form a thick paste.
- 17 pour in 3 cups hot milk (heat in microwave 5 minutes).
- 18 add salt and pepper to taste (you can't add too much pepper to this!).
- 19 simmer gravy for 7-8 minutes adding more milk if necessary. to achieve a heavy-creamish consistency.
- 20 season to taste, making sure there really is enough pepper.
- 21 place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
- 22 serve with green beans, corn on the cob and sweet tea.
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