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Recipe Ingredients
2 1/2-3 pounds chicken breast (I remove the skin) 1/4 teaspoon salt 1/4 teaspoon seasoning salt (Lawreys) (optional) 1/8-1/4 teaspoon pepper 2-2 1/2 cups flour, divided 2 cups canola oil 1 cup milk |
Directions
Rinse chicken and pat dry. Sprinkle with salt and pepper and dredge in about 2 cups of flour. Heat oil in a 10-inch cast iron skillet or very heavy frying pan. Place oil in skillet and heat to 375°. Brown 4 pieces of chicken at a time for 12 to 14 minutes or until fork tender and golden brown. Remove from pan and drain on paper towels. Gravy: Pour off most cooking oil, leaving about 2 tablespoons in skillet; add 2 to 3 tablespoons flour and heat over medium heat until golden brown. Gradually add milk and stir until thickened. Season to taste. Place chicken on serving platter and pass the gravy. |