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Triple Dipped Chicken Breasts, Mashed Po




Source of Recipe


unknown


List of Ingredients




Triple Dipped Chicken

2 eggs, beaten
1 1/2 cups milk
3 cups all purpose flour plus 2 tablespoons
3 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup vegetable oil
4 boneless chicken breasts (about 2 pounds)

White Pan Gravy

2 tablespoons flour
1 cup milk
1/2 teaspoon ground pepper
1/4 teaspoon salt

Traditional Mashed Potatoes:

About 5 or 6 large unpeeled potatoes, cut into 4 sections
1 cup milk
4 tablespoons butter (1/2 stick or 1/4 cup)
1 teaspoon pepper
1/2 teaspoon salt.


Recipe



Preparing the Fried Chicken: In a small bowl, whisk together the eggs and
cups milk. In a 9x13 cake pan, combine the flour, pepper, and salt, mix.
Dip each chicken breast in the egg mixture and then coat with flour.
Repeat this two more times. Transfer dipped chicken to a plate, cover with
plastic wrap, and refrigerate for 1 hour to allow coating to set. If you
are in a hurry, you can skip refrigerating the coated chicken. When the
chicken is ready, heat the oil in an electric skillet (oil should be 1/8
to 1/4 inch) to 300 and cook chicken for about 20 minutes. If using a
large frying pan, cook over medium heat. Carefully turn the chicken and
cook another 20 minutes. When coating is golden brown, turn temperature on
the skillet back to 225 and cook another 20 minutes. Keep warm until your
gravy has been prepared.

Making the White Pan Gravy: Transfer about 2 tablespoons of the oil the
chicken was frying in and as many brown bits as possible to a medium sized
frying pan. Sprinkle 2 tablespoons of flour to the oil and cook over
medium heat for about 1 minute, stirring as it cooks. Gradually whisk in 1
cup of milk and cook until thickened and bubbly, about 3 to 4 minutes. Add
ground pepper and salt.

Traditional Mashed Potatoes In a large pot, cover the potatoes and cook on
high until tender. Pour the potatoes into a colander to drain. Immediately
place the potatoes in a large bowl and mash. Add your butter, salt, and
pepper. Pour in about 1/4 cup of milk and beat with your hand mixer on
medium speed. Add additional milk as needed until the potatoes are the
consistency that you prefer.