Subj : 6/6 Fried Chicken Day -
To   : All except Jim Weller
From : Dave Drum
Date : Mon Jul 04 2022 10:36:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Fried Chicken w/Cream Gravy
 Categories: Poultry, Herbs, Chilies, Sauces, Dairy
      Yield: 8 Servings
 
      8 lg Skinned, boned chicken
           - thighs
  4 1/2 ts Salt; divided
  2 1/2 ts Fresh ground black pepper;
           - divided
     76    Saltine crackers; 2 sleeves,
           - crushed
  2 1/2 c  All-purpose flour; divided
      1 ts Baking powder
      1 ts Ground red pepper (cayenne)
      8 c  Milk; divided
      4 lg Eggs
           Peanut oil
 
  Place chicken between 2 sheets of heavy-duty plastic
  wrap, and flatten to 1/4" thickness using a meat mallet
  or a rolling pin.
  
  Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
  evenly over chicken. Set aside.
  
  Combine cracker crumbs, 2 cups flour, baking powder,
    1 1/2 ts salt, 1 ts black pepper, and ground red pepper.
  
  Whisk together 1 1/2 cups milk and eggs.
  
  Dredge chicken in cracker crumb mixture; dip in milk
  mixture, and dredge in cracker mixture again.
  
  Pour oil to a depth of 1/2" in a 12" skillet. Heat to
  360+|F/180+|C. Fry chicken, in batches, 10 min., adding
  oil as needed.
  
  Turn and fry 4 to 5 more minutes or until golden brown.
  Remove to a wire rack in a jellyroll pan. Keep chicken
  warm in a 225+|F/105+|C oven.
  
  CREAM GRAVY: Carefully drain hot oil, reserving cooked
  bits and 2 tablespoons drippings in skillet. Whisk
  together remaining 1/2 c flour, remaining 2 1/2 ts salt
  remaining 1 ts black pepper, and remaining 6 1/2 c milk
  slowly about a cup at a time stirring in between.
  
  Pour mixture into reserved drippings in skillet; cook
  over medium-high heat, whisking constantly, 10 to 12
  minutes or until thickened.
  
  Serve gravy with chicken.
  
  Adapted from: My Recipes.com
  
  From: http://www.mommyskitchen.net
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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