CHICKEN FRIED CHICKEN, BEST CRUST EVER

Описание: Easy deep fried chicken fried chicken recipe. Tenderized chicken breasts breaded in seasoned flour then deep fried until golden brown and moist. Smothered in country cream gravy over a bed of creamy mashed potatoes. I’ll also share tips on two ingredients that will help keep the breading on the chicken while frying; how to marinate it to get the most moist chicken possible; and how to fry it to get the most crispy texture. Tried and true. Enjoy!

Shopping List:
2 thinly cut chicken breasts
2 cups of whole milk or buttermilk
1 egg
1 cup of milk
1 cup of all purpose flour
1 tbls. baking powder
1 ½ tbls. corn starch
1 ½ tbls. Mesquite seasoning
1 tsp. granulated garlic
1 tbls. kosher salt
1 tsp. course black pepper
32 ounces Canola oil

Directions:
Marinade the chicken in milk or buttermilk in fridge from 60 minutes to overnight.
Using a meat tenderizer pound the chicken until they are very thin. About ¼ inch thick.
Let the chicken set out to come to room temperature.
Season the flour with the Mesquite seasoning, garlic, salt and pepper and add the baking powder and corn starch. Mix to combine.
Heat the oil in a dutch oven to 350 degrees. Add enough oil to deep fry the chicken.
Mix the egg and the cup of milk until well combined.
Dredge the chicken in the egg wash letting the excess drip off.
Then dredge it in the seasoned flour coating well.
Repeat the dredging process once more.
Carefully place the chicken in the hot oil and fry about 3-4 minutes the first side then about 2 minutes on the other until golden brown and crispy.
Place the chicken on a wire rack to drain and rest several minutes.

FOR THE GRAVY: (For 1-2 servings)
1 tbsp. butter, or some other fat (bacon grease or drippings from the chicken fried chicken grease)
1 tbsp. all purpose flour
1 12 oz. can evaporated milk or regular milk
Salt and pepper to taste
If using the grease drippings, drain all but about 1-2 tbsps. If using butter, allow the butter to melt then stir in the flour. Stir about 2 minutes until a roux forms and the raw flour taste has cooked out. Gradually add the milk while constantly stirring until thickened. Bring to a boil then reduce the heat, season with salt and pepper to taste.

Cover chicken in gravy and serve with mashed taters.
Enjoy!

Boo’s Block Cutting Board:
www.johnboos.com/

Music:
http://www.bensound.com/royalty-free-...
Song: “Straight”
License: Creative Commons
Standard License
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