Friday, February 27

Chicken Fried Chicken with Cracked Pepper Milk Gravy

Just another country meal that I had to make before the weather gets warmer and lighter food is called for. Try eating heavy in the south with the humidity...its like walking with 40 bricks strapped to your bum, a anaconda around your chest and breathing threw a straw all while on a good dose of Vicodin. Seriously...just don't do it. 

However when the weather is cold there is nothing better than a warm hearty meal on the table. As a wife and mother I love watching the hubby and kids stumble through the door as they toss off their coats and mittens...they sniff the air and immediately know its fried chicken. The drool starts to form on the end of their lips as they beg to help mash the cream potatoes. There is just satisfaction you get when you share love through a good home cooked meal and a warm full belly.

Chicken Fried Chicken with Cracked Pepper Milk Gravy

6 boneless skinless chicken breast
1  1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
4 eggs
1/3 cups water
1/2 cup vegetable oil

 Heat oil on medium high heat.

Pound each chicken breast lightly to tenderize and flatten. (*I find it easier and less messy to place each piece on a large stripe of plastic wrap and fold it over the top of the chicken. This keeps splashes at bay and counters clean. )

Combine flour, garlic powder, salt and pepper in a shallow bowl. 

In a separate bowl whisk eggs and water together. 

Lightly coat a piece of chicken in flour mixture. Shake off any excess. Then coat with egg and end by rolling it again in the flour mixture. Repeat this for each piece of chicken. 

Fry chicken in hot oil two pieces at time, until golden brown and juices run clear. Approx 8 minutes.

Set aside and keep warm.


1/2 cups of flour (plus)
2 cups evaporated milk
4 cups milk
1 teaspoon poultry seasoning
1/2 teaspoon cracked black pepper
salt to taste

To skillet add flour and stir until brown and bubbly roux is formed. Add more flour if needed. Combine remaining ingredients together and add half to the skillet whisking constantly (the better you whisk the less lumps in the gravy). Continue to stir while slowing adding remaining milk. Let simmer one minute. Gravy will thicken as it cools. Remember to keep stirring!! 

Pour over chicken and serve with your favorite southern sides. Enjoy. 


Donna-FFW said...

Kendra, this looks wonderful. The gravy looks to die for! YUM!

Anonymous said...

ooo, the gravy with cracked pepper sounds excellent - so yummy with the fried chicken!

Reeni♥ said...

That is the ultimate comfort meal! Soooooo delicious!!

Susie said...

Ok...that is my husband's favorite!! You are my new best friend:-)

Gloria Chadwick said...

I totally hear you on the hot, humid weather thing. LOL. Your dinner looks absolutely delicious! Yum! Here in Texas, we call this meal Chicken Fried Steak with Cream Gravy.

Kendra said...

Thanks everyone!

Susie...everyone can always use a new best friend...especially a foodie friend :)

Gloria...we have Chicken Fried Steak too...we do it pretty much the same..a little difference on the batter and use a nice cut of beef instead of chicken. YUM!

Anonymous said...

Looks downright scrumptious!

Bunny said...

Oh I love this, I'm bookmarking this to make!

Butterball said...

Girl, I love me some chicken fried steak! Comfort on a plate for sure. Gotta say I add a smidgen of butter to my gravy.....

Creative Mish said...

This is my first visit to your blog and what do I find? That your header has a fabulous chicken! Which I love. and that you have a recipe to die for! Mashed potatoes and gravy are my favorite and I love chicken fried chicken.... Yummy!

Karen Brown Letarte said...

Oh, this looks so wonderful! I have such a weakness for fried chicken that I can't have it in the house! But this just looks too good to miss. Thanks for sharing, Kendra!

:) Karen

Clumbsy Cookie said...

Can I have this for lunch today? Thanks!

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