Sunday, March 28, 2010

Chicken Fried Chicken with Country Gravy

This might be one of my favorite comfort foods. I have tried several ways to try and achieve the crunchiest breading that doesn't fall off the chicken as soon as you cut into it. So far, I think this is the best. A combination of flour and crushed panko. The flour helps the mixture to adhere, and the panko gives excellent crunch. Paired with creamy country gravy for a delicous savory dish.



2 chicken breasts, pounded flat
1/2 cup flour
1/4 cup panko
2 eggs, beaten.
salt and course pepper to taste
Oil for frying


Dry chicken with a paper towel. Add flour to a shallow dish, and add egg to a second shallow dish. Coat the chicken breast in flour, pressing the flour into the chicken. Submerge filets in eggs and let rest a minute. Add panko, salt and pepper to flour. Crush panko with your fingers to make smaller crumbs. Return chicken to flour/panko mixture, turning to coat. Again pressing the flour into the chicken. Place on a cooling rack to set.

In a shallow pan, heat 1/2 inch of oil until hot. Sprinkle some flour into the oil and if it makes bubbles, it's hot enough.

Fry chicken 4-5 minutes on each side, until golden brown. Drain on paper towels.



2 T butter
1 chicken boullion
1/4 flour
1/2 cup to 1 cup milk
salt and pepper to taste

In a small saucepan, melt butter and boullion. Add flour gradually, whisking to prevent clumps. Slowly add milk, a few tablespoons at a time, thourough whisking in between additions. Continue adding milk until the gravy is desired consistency.  Add salt and pepper. Serve over chicken.