Thursday, July 9, 2009

Finger Lickin' Chicken Fried Chicken

One of our most favorite meals around here is Chicken Fried Chicken (and it's cousin...Chicken Fried Steak). Since this recipe does take a little bit of time, I usually make extras and freeze them or refrigerate and use them later in the week as Chicken Parmesan (just top with tomato sauce and mozzarella and bake in oven).

Warning...this chicken may become addicitive!!

Finger Lickin' Chicken Fried Chicken:

4 boneless chicken breasts, pounded thin
1 cup milk
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 eggs, beaten with 1 tablespoon water
4 C. Saltine Crackers, crumbled, smashed, broken up to fine to medium consistency (My secret...I use Ritz instead. Gives it an extra rich, buttery flavor!)
oil for frying

Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium high heat
Mix flour, salt and pepper in pie dish or bowl
Pour Milk into a bowl.
Put cracker crumbs in another pie dish or large bowl.
Dip breasts in milk, then flour mixture, then eggs, then cracker.
Place breasts in pan. Repeat with each chicken breast.
Cook chicken for approximately 5 minutes each side or until a golden brown, and juices run clear.
Remove from pan and place on a paper towel lined plate to remove excess grease.
Serve with gravy to top.

Serve with Sawmill gravy, mashed potatoes, peas, and biscuits...a must!!

This post linked to: Ultimate Recipe Swap

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