Chicken-Fried Chicken

What's for Supper, Oxmoor House, 2012.

Chicken-Fried Chicken

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    6 (6-ounce) skinned and boned chicken breasts 1/4 cup milk
    1 3/4 teaspoon salt 1 cup all-purpose flour
    1/2 teaspoon pepper Vegetable oil
    2 large eggs, lightly beaten


    Prep: 30 min Total:
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    • 1

      Sprinkle chicken with salt and pepper. Combine eggs and milk in a shallow dish.

    • 2

      Dip chicken in egg mixture; dredge in flour, shaking off excess.

    • 3

      Pour oil to a depth of 1 1/2 inches into a Dutch oven or large deep skillet; heat over medium heat. Fry chicken, in batches, 4 to 5 minutes on each side or until done. Place chicken on a wire rack in a jelly-roll pan, and keep warm in a 225 oven.


    Sidekick: Garlic Mashed Potatoes
    Microwave 1 (24-oz.) package frozen steam-and-mash potatoes according to package directions. Transfer cooked potatoes to a large bowl, and stir in 1⁄3 cup buttermilk; 2 garlic cloves, finely chopped; 1⁄2 tsp. salt; 1⁄2 tsp. pepper; and 2 Tbsp. butter. Mash to desired consistency.

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