Shake chicken a second time in seasoning mixture to coat thoroughly and evenly. This was really good. Your daily values may be higher or lower depending on your calorie needs. It should be at 350 degrees. I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe! Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Drain on a paper towel-lined platter and repeat with remaining chicken. The kids asked for seconds. You can make more flour mixture and use more eggs if you need more for thicker coats. I prepared flour mixture as written, but ended up using half of the flour mixture called for. Percent Daily Values are based on a 2,000 calorie diet. In a shallow bowl, beat egg and milk. In a shallow bowl, beat egg and milk. No matter what, this down home dinner is a family favorite and one of our most requested recipes! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The chicken is crisp and juicy, the gravy creamy and spicy. My family love it! Sign up for the Recipe of the Day Newsletter Privacy Policy, Week of Sundays: Sunday Supper in the South. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Shake chicken in seasoned flour. Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Dip the chicken in the eg… All rights reserved. I used some chicken strips I had on hand and did not pound them flat. This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. My boys and wife really enjoyed it! Reduce heat (275*) and continue cooking until chicken is tender, about 30-40 minutes. Press chicken breasts one at a time into flour mixture until lightly coated. I dredged in egg mixture once, and it was plenty of batter. I decided today to cook to give my wife a break. I would make more often, except that frying is just so messy! I don’t normally cook, my wife does the cooking in our home. © 2020 Discovery or its subsidiaries and affiliates. For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy … Put in the chicken parts and let soak for 15 to 20 minutes. Remove chicken from the marinade and shake off excess. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a bowl, mix 2 teaspoons salt with 2 cups water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I didn't use a whole quart of buttermilk I just eyeballed how much I would need to cover the tenders in a freezer bag and then just put all the ingredients right into the bag no need to dirty a bowl! After letting the chicken marinade (I so far have only done it for a few hours) I just ran my fingers down the tender to get most of the buttermilk off and then it was straight into the flour which I seasoned with garlic salt onion salt pepper and some chili powder. It was yummy. I only used 5 eggs and still had egg mixture left. Marinate in the refrigerator overnight. Anytime I cook fired chicken, form this time forward it will be this recipe.Thank you, for sharing such a easy and tasty recipe. I dredged in egg mixture once, and it was plenty of batter. I served these with milk gravy made with 1.5 cups of milk. Then dipped into the egg and into the seasoned flour where i really pressed the bread crumbs into the chicken. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. and Moist! Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once. Discard the remaining marinade. 635 calories; protein 37.1g 74% DV; carbohydrates 69.4g 22% DV; fat 22.7g 35% DV; cholesterol 258mg 86% DV; sodium 3111.6mg 125% DV. I flipped the chicken really pressed it again and then set it aside to rest for a few. I only used 5 eggs and still had egg mixture left. Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Congrats! Well worth the effort, reminds me of summer days at Grandma's house for dinner. Served with mashed potatoes chicken gravy and steamed carrots. 8 skinless, boneless chicken breast halves, 2 cups vegetable oil for frying, or as needed. Family loved this chicken! Most people won't think twice about serving basic cornbread when is on the table. We couldn't get enough. In a large skillet, heat 1/4 in. Country Fried Chicken Recipe photo by Taste of Home. Ah, this meal just makes me feel happy. Added some dried sage too. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Delicious! I think this is just the way Mom and Grandma made this old fashioned dish. this link is to an external site that may or may not meet accessibility guidelines. Letting them rest on a cooling rack while the fat heated helps the coating stick. Place the flour in a separate bowl. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Some people may have issue with the batter staying on but I've found that if you let the chicken rest for a few minutes with the batter on it will stick much better. Dip chicken pieces in milk/egg mixture. of oil; fry chicken in oil until browned on all sides. Pat chicken dry with a paper towel. I used 2 half breasts and one full cut in half. In a large resealable plastic bag, combine the flour and seasonings. Definitely will make this again, but will prepare less flour and egg. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. I also use seasoned salt in place of the garlic salt. Allrecipes is part of the Meredith Food Group. Definitely will make this again, but will prepare less flour and egg. of oil; fry chicken in oil until browned on all sides. In a skillet, over medium heat, heat the shortening.

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