Double Dipped Country Fried Chicken
Comfort food, ah ya!
Definitely had a craving for fried chicken but instead of frying it I opted to bake it. I did this because it actually is quicker and healthier without compromising the flavor.
I served this chicken with fresh corn, red mashed potatoes and homemade gravy.
My mouth is watering just reliving this experience.
- 2 lbs chicken, chopped largely
- 8 eggs, whisked
- 1 cup milk
- 2 lbs red potatoes
- 3 tbsp butter
- 3 cups plus 1/2 (reserve) milk or cream
- Salt and pepper to taste
- 2 cup flour
- 1 1/2 tsp garlic salt
- 1/2 tbsp paprika
- 1 tsp onion powder
- 1/2 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp sugar
Chop thawed chicken into large chunks and set aside.
Grease a 9×13 baking pan and set aside.
In a medium bowl combine eggs and 1 cup milk and whisk together.
In a separate medium bowl add the breading ingredients.
Dip your chicken in the egg batter and then into the breading.
Dip AGAIN back into the egg batter and again back into the breading for the double dipped effect. :)
Bring the potatoes to a boil and begin making the gravy.
For the gravy:
Once chicken is cooked, remove from pan and reserve the chicken remains and grease.
Spoon into a sauce pan and add 1-2 tbsp flour.
Coat batter with excess flour.
Add in 3 cups milk, (reserving the last half cup for the potatoes) heat through on med-low heat until it begins to thicken.
At this point check and see if you need more chicken flavor, if so add about 1 tbsp chicken better than bouillon and stir until melted.
If your gravy still is not thick enough, add a little gravy to a small cup and add in additional flour. Mix well until no lumps appear and dump back into gravy. (This will help prevent lumpy gravy)
Once the potatoes are soft, mash with a potato masher.
Add in 1/2 cup milk and butter.
Now you are ready to make your plate look pretty and fill your tummy.
Bring all your ingredients to the plate. Fried chicken, potatoes and corn.
Drizzle or lather in gravy.