4 Boneless skinless chicken breast beating flated 1 cup flour 1 tsp. salt 1 tsp. pepper 1 cup buttermilk 1 egg 1 tsp. chicken bouillon, powdered 2 tsp. dry mustard Canola oil for frying 4 Tbsp. flour 2-1/2 cups half and half milk 1 cup Chicken stock Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper. Dip each chicken breast in the seasoned flour and shake off excess. Dip the floured chicken into the buttermilk mixture and again into the flour. Shake off excess. Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F. Use a thermometer to check the temperature of the oil. Carefully drop the chicken into the hot oil and cook for 3-5 minutes on each side until golden brown. Drain on clean paper towels and keep warm. Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.
Stirred it making sure it turned into a paste…
Added chicken stock into the pan, and stirred it again added extra chicken stock poured some half and half and kept stirring.
Then poured the gravy into a bowl
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