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Chicken Fried Chicken

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 2/3 cup whole buttermilk
  
• 2 large eggs
  
• 2 sleeves saltine crackers, crushed
  
• 1 cup all-purpose flour
  
• 2 Tbsp seasoned salt
  
• 6 boneless, skinless chicken breasts, pounded to ½-inch thickness
  
• Vegetable oil, for frying
  
• Home-Style Milk Gravy (recipe follows)
  
• Perfect Smashed Potatoes (recipe follows)
  






Instructions



1. In a shallow dish, whisk together buttermilk and eggs. In a separate shallow dish, combine crushed crackers, flour, and seasoned salt. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over baking sheet.
   
   
2. Dip chicken in buttermilk mixture, letting excess drip off. Dredge in cracker mixture to coat. Place chicken on prepared cooling rack, and let stand for 20 minutes to set crust.
   
   
3. In a large skillet, pour oil to a depth of ½ inch. Heat oil over medium-high heat to 360° F. Fry chicken, in batches if necessary, for 4 to 6 minutes per side, or until chicken is golden brown and cooked through. Set chicken on a clean cooling rack, and keep warm. Drain oil into a heatproof container, reserving 2 tablespoons drippings in skillet for Home-Style Gravy. Serve chicken and gravy with Perfect Smashed Potatoes.
   
   Makes 6 servings.
   
   ............
   
   HOME-STYLE MILK GRAVY
   
   • Reserved 2 Tbsp drippings (from chicken fried chicken)
   • 4 Tbsp all-purpose flour
   • 3 cups whole milk
   • ½ tsp salt
   • 1½ tsp ground black pepper
   
   In a large skillet, heat reserved 2 tablespoons drippings over medium-high heat. Add flour, whisking constantly for 2 minutes. Slowly add milk, whisking constantly. Cook for 8 to 10 minutes or until thickened, whisking constantly. Stir in salt and pepper. Serve immediately.
   
   Makes about 3 cups.
   
   ............
   
   PERFECT SMASHED POTATOES
   
   • 1 (3-pound) bag red potatoes, quartered
   • ¾ cup butter, softened
   • 1 (8-ounce) package cream cheese, softened
   • 1 cup sour cream
   • 2 tsp salt
   • ½ tsp ground black pepper
   
   In a large Dutch oven, add potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes, or until potatoes are tender; drain well.
   
   Add butter, cream cheese, sour cream, salt, and pepper; mash with a potato masher until desired consistency.
   
   Makes 6 to 8 servings.