Recipe by Shabby Sign Shoppe
Fried chicken with pan gravy--nothing could be finer. Serve with Southern green beans, corn on the cob and sweat tea and you are in comfort heaven!
- 4 lbs boneless skinless chicken breasts (cut into large chunks or at least fileted one time)
- 2 large eggs
- 2 cups skim milk
- 4 cups flour
- 5 tablespoons black pepper
- 4 cups Crisco shortening, melted
- 1⁄4 cup salt
- 2 teaspoons accent flavor enhancer
Directions See How It's Made
- Remove chicken from fridge 1/2 hour to coax to room temperature.
- Beat eggs with milk in large shallow dish.
- Mix flour, pepper, salt and accent in another shallow dish.
- Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
- Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
- Repeat process one time.
- Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
- Place chicken in hot fat, do not overcrowd.
- Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
- Drain chicken on a stack of paper towels.
- Chicken may be kept warm in a 250 degree oven on a baking pan.
- For the Peppered Gravy:.
- Empty fat from pan, but leave the browned flour in the pan.
- Heat the pan over low heat until the browned flour begins to simmer.
- Stir in 4 Tablespoons flour.
- Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
- Pour in 3 cups hot milk (heat in microwave 5 minutes).
- Add salt and pepper to taste (you can't add too much pepper to this!).
- Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
- Season to taste, making sure there really is enough pepper.
- Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
- Serve with green beans, corn on the cob and sweet tea.