I thought I would share with you a couple of good Southern recipes that our family really enjoys. A few nights ago my son requested fried chicken for supper. I didn’t want to go to all the trouble of making regular fried chicken, so I turned to this delicious Peppery Chicken Fried Chicken recipe. It is really good and quick to prepare. Any leftovers go great in a salad. I never make the gravy in this recipe. I have tried many times to make gravy and it never turns out well so I have given up for the time being. If you try this recipe and your gravy turns out well, please send me comment and share your tips.
I got this Spicy Cream Corn recipe from my mother-in-law. We always have this corn at Thanksgiving. It goes great with fried chicken too. My younger son is very picky but this is one of his favorite foods.
Peppery Chicken Fried Chicken and Spicy Cream Corn
- For Chicken:
- Cook Time: 12 minutes
- Fry: 15 minutes
- Yield: Makes 10 to 12 servings
- Calories for 12 servings 759, Fat 32.7 grams
- For corn: 6 servings ~ Calories 261, Fat grams 8.9
Ingredients
- skinned and boned chicken breasts - 8 (6-ounce)
- salt, divided - 4 1/2 teaspoons
- freshly ground black pepper, divided - 2 1/2 teaspoons
- saltine crackers, crushed - 76 crackers (2 sleeves)
- all-purpose flour, divided - 2 1/2 cups
- baking powder - 1 teaspoon
- ground red pepper - 1 teaspoon
- milk, divided - 8 cups
- large eggs - 4
- peanut oil
- For Corn:
- White Shoepeg Corn - 4 cans
- block cream cheese - 8 ounces
- chopped jalapenos from a jar - approx. 2 tablespoons (you can adjust the amount of peppers depending on how spicy you want the corn)
Instructions
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
- Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
- Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
- Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
- Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.
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