Ingredients: |
Ingredients: 2/3 cup whole buttermilk
2 large eggs
2 sleeves saltine crackers
1 cup all-purpose flour
2 TBS seasoned salt
6 boneless, skinless chicken breasts, pounded to 1/2" thickness
Vegetable oil for frying
Home Style Milk Gravy
2 TBS dripping from chicken
4 TBS all-purpose flour
3 cups whole milk
1/2 tsp salt
1 1/2 tsp black pepper
Smashed Potatoes
3 lbs red potatoes, quartered
3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup sour cream
2 tsp salt
1/2 tsp ground black pepper
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Directions: |
Directions: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.
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.
In a large skillet, pour oil to depth of 1/2". Heat oil over medium-high heat to 360 degrees.
Fry chicken in batches for 4-6 minutes per side or until chicken is golden brown and cooked through. Set chicken on a clean cooling rack, and keep warm.
Reserve 2 TBS drippings for the gravy.
Gravy
In a large skillet, hear reserved 2 TBS drippings over medium-high heat. Add flour, whisking constantly for 2 minutes. Slowly add milk, whisking constantly. Cook for 8-10 minutes or until thickened, whisking constantly. Stir in salt and pepper. Serve immediately.
Potatoes
In a large Dutch oven or large saucepan, add potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8-10 minutes or until potatoes are tender; drain well. Add butter, cream cheese, sour cream, salt, and pepper; mask with a potato masher until desired consistency. |
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