MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cracker Barrel Chicken Fried Chicken
Categories: Poultry, Pork, Dairy
Yield: 4 servings
MMMMM-----------------------SAWMILL GRAVY----------------------------
2 tb Bacon grease
2 tb A-P flour
1 c Whole milk or heavy cream
1/2 ts Salt
1 ts Freshly ground black pepper
MMMMM-------------------CHICKEN FRIED CHICKEN------------------------
Oil; for frying
2 c A-P flour
2 ts Salt
2 ts Ground black pepper
1 c Buttermilk
1/2 c Water
4 Boned, skinned chicken
- breasts
SAWMILL GRAVY: Melt the bacon grease in a cast-iron
skillet over medium heat. When it melts, add the flour
and cook for approximately 1 minute, stirring
constantly, until it becomes fragrant like pie dough.
Add the milk or heavy cream, and whisk until the gravy
thickens. Season with salt and black pepper.
CHICKEN FRIED CHICKEN: Pour 3" to 4" of oil into a deep
fryer or large pot and heat the oil to 350°F/175°C.
Combine the flour, salt, and pepper in a bowl.
In another bowl, combine the buttermilk and water.
If your chicken breasts are not uniform in size, place
them between two pieces of wax paper and gently pound
them with a meat pounder until they are more uniform.
Then pat them dry with a paper towel.
Season the chicken breasts with salt and pepper. Dredge
the chicken breasts in the seasoned flour, dip them in
the buttermilk, and then dredge again in the seasoned
flour.
Deep-fry the chicken in the hot oil until done, about 7
to 8 minutes. Turn the chicken breasts over while frying
to make sure both sides are golden brown. Then remove
the chicken from the oil and let it drain on a wire
rack.
To serve, place two chicken breasts onto a plate and
pour some sawmill gravy on top.
Recipe by Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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