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Maxine on 3.31.2011
I made this last night for me and my boyfriend and it came out sooo good! Thanks for the recipe!!
Chicken Fried Chicken, Texas Style
Description
Chicken fried chicken is not fried chicken.
Well…I mean, it is. But not the sort you can get from a bucket basking in the glow of a deli counter’s heat lamps. It is always a boneless, skinless chicken breast dredged in seasoned flour and pan-fried, and it is always served with cream gravy. And it is always a fork and knife meal.
Texans are sophisticated like that.
Ingredients
- 2 pieces Boneless, Skinless Chicken Breasts
- 2 cups Flour
- ½ teaspoons Salt
- 1 teaspoon Cracked Black Pepper
- Cayenne Pepper (Optional)
- 3 whole Eggs
- ½ cups Milk Or Buttermilk
- Vegetable Oil, For Frying
Preparation
Pound chicken breasts with a meat tenderizer until flattened and almost doubled in size. Place flour in a large bowl and season with salt, pepper and cayenne pepper (if using) to taste.
Mix eggs in another bowl with milk/buttermilk. Coat pieces of chicken in flour. Dip coated chicken into egg mixture and then dip back into flour.
Heat (on medium) a few inches of oil – enough to fill about halfway up a cast-iron skillet or other large pan. When the oil is hot enough for frying, place the chicken in the skillet. When the chicken is golden brown on the bottom, gently turn over.
Cook another five minutes and then take the chicken-fried chicken out of the pan and drain on paper-towels or a cooling rack.
Repeat process for remaining chicken breasts.
Serve with cream gravy made from the pan drippings.
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5 Comments
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kribss on 3.14.2011
thanks! i plan on making this, this week : )
vixxs on 3.1.2011
It’s kind of a non-recipe, kribss! Here’s what I do, though:
Depending on the amount of drippings in your skillet, you may need to drain some of the grease off. I usually drain off about 1/4 cup and use what’s left in the pan. If I’ve drained too much, I add a little more canola oil and let it heat up.
Spoon in some all purpose flour and whisk it into the drippings until you have a lumpy roux. It will look like clumps of flour and may not seem right, but it will come together!
Slowly pour in milk or cream and whisk fiercely to break up the lumps of flour and thicken the gravy. Continue stirring as the gravy thickens (I like mine about the consistency of ketchup) then reduce heat. Add salt to taste and plenty of black pepper!
kribss on 2.13.2011
do you have a recipe for the cream gravy made from the pan drippings? it looks delicious and can’t wait to make this!
vixxs on 12.20.2010
Of course it can! I just mostly cook for two.
gretchen1981 on 12.20.2010
can this recipie be doubled????????