CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
- Servings: 6
- Preparation Time: 15
- 6 boneless, skinless chicken breast
- 1 cup flour
- 1 tsp each salt and pepper
- 1/2 tsp garlic powder
- 1 Tbsp Tony's cajun seasoning
- 2 eggs, beaten
- 1/2 cup milk
- Oil for frying
- 1 cup water for gravy
Combine the flour, salt, pepper, and garlic powder and Tony's. Roll the chicken in the flour mixture until coated. Then dip in egg mixture, then back into flour mixture.
Put about 1/2 inch of oil into the bottom of a heavy frying pan. Heat oil on medium until hot. Then add chicken. Turn over when bottom is browned. You may have to fry them in 2 batches, depending on the size of your pan. Remove the chicken to drain on paper towels when done.
Pour off most of the oil, leaving about a tablespoon in the pan. Add 1 Tbsp of the leftover flour mixture to the pan. Stir and fry over medium heat until the flour is browning. Gradully add 1 cup of sweet milk. Simmer until thickened, while stirring. Service on the side with chicken.