Chicken Fried Chicken

I made this chicken fried chicken and Scott immediately said, "This is a birthday meal request." So, it was pretty darn good, I would say!

Chicken Fried Chicken

Ingredients:

• 2 boneless chicken breasts, cut in half length-wise
• salt, pepper, garlic powder
• 2/3 cup of oil (or more if needed)
• 1 cup of flour
• 2 tsp each of salt, pepper, paprika, garlic powder, and steak seasoning (for flour mixture)
• 1 cup of milk
• 1 egg

Gravy:

• 1/3 cup of grease from frying the chicken
• 1/3 cup of flour
• 3 cups of milk
• salt and pepper to taste

Directions:

1. If you haven't already done so, cut chicken breasts in half lengthwise to make them thinner. Pound any thick parts with a meat mallet until the chicken is a uniform thickness. Season chicken on both sides with some salt, pepper, and garlic powder.
2. In a pan heat oil over medium heat. While the pan is heating up mix together 1 cup of flour, 2 tsp each of salt, pepper, paprika, garlic powder, and steak seasoning.
3. In a separate bowl or container mix together 1 cup of milk and 1 egg. Dredge chicken in flour mixture, egg mixture, and back in the flour mixture.
4. Once the oil is hot fry the chicken for a few minutes on each side until they are golden brown and reach a temperature of 165 degrees F with a meat thermometer.
5. Remove the chicken from the pan and pour out all but about 1/3 cup of the grease. To make the gravy add 1/3 cup of flour to the grease making a roux. Once grease and flour are well incorporated add 3 cups of milk and keep stirring constantly. Add salt and pepper to taste. Once thickened serve over fried chicken.

Marsha's Notes:

Our grocery store just seems to have the biggest chicken breasts, so I bought a tray of four and cut them in half length-wise to make eight chicken fried chickens. Making this much chicken meant that I needed to double the dredging flour mixture, but I felt like I really didn't need to double the egg wash.

My family gave me this breader as a gift, and it works perfect for this recipe:

On our current stove, I found that heating the oil up to "4" was perfect.