Mikes Chicken Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish is served with Mike's Garlic Mashed Potatoes Fresh Green Beans and Homemade Biscuits. I serve a small salad and Jalapeno`s as well. Don't forget the sweet Iced tea. Ingredients:
2 whole boneless skinless chicken breasts |
2 eggs |
1 cup milk |
1 bottle italian salad dressing |
1 can chicken broth |
garlice powder |
salt |
pepper |
tony chacereys cajun seasoning optional |
orrington farms chicken soup base |
crisco shorteningfor frying |
2 cups flour |
1 2 cup cracker meal |
Directions:
1. Split the whole breasts and butterfly each half. I use whole breasts !feel free to use individual ones. I use them for the size.
2. Start by Marinating the Chicken Breats in the Italian Dressing for 3 Hours. I add Garlic to the dressing and salt, pepper.
3. Prepare the eggs and Milk for dredging Also add Garlic ,salt,pepper to your flour and cracker meal.If you do not have cracker meal just use flour.
4. Heat your Crisco for frying i usually make it 1 inch deep and about 360 degrees
5. Remove your chicken from the marinade and season with Tony Chacere's first we dust it with the flour mixture then we dunk it in the milk and egg wash. Back in the flour mixture it goes for a final coating. I like a nice even coating.
6. Cook Chicken breasts approximately 5 minutes on each side. DONT OVERCOOK.
7. Remove to a paper towel lined platter to drain and hold.
8. Prepare to make some good gravy for these! Drain excess oil leaving 1 4 cup and the cracklins from your chicken breasts. add 3 tablespoons flour and stir. I usually cook this on medium heat for 3-5 minutes.
9. Next add The Chicken Broth and 1 tablespoon of the soup base. You may add water if necessary for the desired consistancy. The Gravy will have a nice flavor.Add pepper to taste the salt is covered by the soup base. Serve over the chicken breats and YUMMY.
10. ENJOY!!!!
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