Tuesday, August 24, 2010

Peppery Chicken Fried Chicken and Spicy Cream Corn

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.

Peppery Chicken Fried Chicken
Prep Time: 30 minutes

Cook Time: 12 minutes
Fry: 15 minutes
Yield: Makes 8 to 10 servings

8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
Peanut oil

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.

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.

Spicy Cream Corn
4 cans White Shoepeg Corn
8 oz. block cream cheese
approx. 2 Tbsp chopped jalapenos from a jar- you can adjust the amount of peppers depending on how spicy you want the corn.

1 comment:

  1. I also tried the peppery chicken, and it is wonderful!! I never thought about using crackers as breading. We don't fry much in our house at all, but for the times that we do, this meal will definitely be our choice. The gravy was wonderful. We changed the ratio of milk to flour. We added in much more milk. It really depends on how you like it, but if you want it to be thin add milk. If you are partial to thick gravy, add more flour. It is fantastic though! Thank you for posting! Loved this one.