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"Chicken Fried" Chicken

Sunday, May 08, 2011

Recipe adapted from Alton Brown.


1 1/2 pounds chicken tenderloins, brined in advance

1 cup all-purpose flour
3 eggs, beaten
Salt and pepper

Oil for frying (I used peanut oil)

2 tablespoons vegetable oil
3 tablespoons flour
2 cups low sodium chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Salt and pepper


Before you start with the chicken, have a plate with the flour, and a bowl with the beaten eggs ready to go.  Season both sides of the chicken with salt and pepper.  Dredge both sides of the chicken with flour, and pat off excess.  Gently pound each tenderloin with the flat side of a meat tenderizer until just under 1/2" thick.  Next coat the chicken with more flour, egg, and flour again.  Let the chicken rest for 15 minutes.  Once 15 minutes have passed, dredge the chicken in flour one last time, making sure to pat off any excess.

To cook, either pan fry or deep fry.  I used my deep fryer, and set it to 365° F.  Cook until breading is browned to your liking.

For the gravy, heat 2 tablespoons vegetable oil in a frying pan.  Once heated, whisk in the flour.  After two minutes (of whisking), add the chicken stock and continue to whisk.  After several minutes, the sauce should begin boil and thicken.  Turn down the heat to medium, and add the milk and thyme, and whisk for an additional 5 minutes.  Season to taste, and serve over chicken.

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