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.

Gravy

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. 

Taste of the South: Shrimp and Grits

To a southerner, eating breakfast without grits is practically a sin. Die hard connoisseurs of grits will tell you only stone ground long cooking grits are worth the time and others think the invention of quick cooking grits are better than sliced bread. I don't mind quick cooking grits, but can spot instant from a mile away. Personally I think eating a hand full of dirty gravel has more appeal. 

Grits, like oatmeal can be enjoyed with many add-ins. Only difference is they are savory instead of sweet. Red eye gravy, various cheeses, breakfast meats, eggs, and seafood just to name a few. 

Shrimp and grits or breakfast shrimp, is a traditional Low Country dish, yet enjoyed throughout the south. The base of this dish is grits with shrimp sauteed in bacon fat or butter. As times change so do traditional dishes. Now this simple breakfast of fishermen has made its presence on the menus of fine restaurants throughout the country. It's not just for breakfast anymore. Below is the recipe my family enjoys. 

Shrimp and Grits

Grits

4 cups water
2 1/2 cups chicken broth
1 1/2 cups half and half
1 1/2 teaspoon salt
2 cups grits (long or quick will work fine)
1 1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 tablespoons butter


Shrimp

6 slices bacon
2 lbs medium shrimp, peeled and deveined
1/2 cup flour
2 cups sliced mushrooms
1 cups chopped green onion
4 cloves garlic, minced
1 cup chicken broth
4 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

Directions

In a large pot bring water, chicken broth, half and half and salt to a boil. Whisk in grits gradually and reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Add cheddar cheese, Parmesan, and butter. Set to the side and keep warm.

Fry bacon in a large skillet until crispy. Remove and drain on paper towel to remove excess oil. Reserve 2 1/2 tablespoons of bacon drippings in the skillet. Crumble bacon and set aside.

In a medium bowl, combine flour, pepper and salt. Dredge shrimp in flour shaking off any excess.

In hot bacon drippings saute mushroom until tender. Stir in green onion and garlic; saute for another 2 minutes. Add shrimp and continue to saute until another 2 minutes until thoroughly cooked (approx. 2 minutes). Stir in remaining chicken broth, lemon juice, and hot sauce. Continuously stirring to loosen bits from bottom, cook for another 2 minutes.

Serve grits topped with shrimp mixture on top and crumbled bacon. Enjoy.

That Bad Bird...

There is just something uplifting in comfort foods. Every now and again, I have to break free from my "no fry" rule and just turn to the dark side. And if you're going to be bad...be very bad and just go for the gold. Yes, I know my thighs are screaming NOOOO as the Crisco pops and bubbles...but oh well...an extra lap will placate them along with the salad we will be having tomorrow.