2 lbs. Boneless skinless chicken breast
"Egg Wash"
2 cups Milk
2 Eggs
Dusting
1 cup Whole-wheat flour
1 cup All-purpose flour
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Paprika
1 tsp. Black pepper
Batter
1 cup All-purpose flour
1 cup Whole-wheat flour
1 cup Water
1 cup Milk
2 Eggs
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tbsp. Vegetable oil
2 tsp. Paprika
1 tsp. Black pepper
Country Gravy
3 cups Milk
1 cup Chicken broth -- canned or from powder
2 tsp. Granulated garlic
1/2 tsp. Onion powder
1 tsp. Black pepper
Salt (to taste)
1/3 cup Corn starch
1/3 cup Cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens. Preheat vegetable oil in skillet or fryer to 350 degrees at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal. In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating. Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 F. Remove and drain on paper towel. Serve with your favorite side dishes.
"Egg Wash"
2 cups Milk
2 Eggs
Dusting
1 cup Whole-wheat flour
1 cup All-purpose flour
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Paprika
1 tsp. Black pepper
Batter
1 cup All-purpose flour
1 cup Whole-wheat flour
1 cup Water
1 cup Milk
2 Eggs
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tbsp. Vegetable oil
2 tsp. Paprika
1 tsp. Black pepper
Country Gravy
3 cups Milk
1 cup Chicken broth -- canned or from powder
2 tsp. Granulated garlic
1/2 tsp. Onion powder
1 tsp. Black pepper
Salt (to taste)
1/3 cup Corn starch
1/3 cup Cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens. Preheat vegetable oil in skillet or fryer to 350 degrees at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal. In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating. Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 F. Remove and drain on paper towel. Serve with your favorite side dishes.
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