Monday, November 10, 2014

Country Fried Chicken with Cornmeal Gravy

Prep / Total time : 1 hour 15 minutes Makes 6 servings

6                  (6-oz.) chicken breasts
1                  teaspoon kosher salt 1/4 teaspoon ground pepper 3 cups all-purpose flour
1-1/2           cups finely crushed round buttery crackers
6                 tablespoons chopped fresh marjoram
3                 large eggs
2                 cups buttermilk Vegetable oil

1.     Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.

2.     Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

3.     Pour oil to depth of 1-1/2 inches in a large heavy skillet. Heat to 325°. Fry chicken breasts in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan.
Serve with gravy. (RECIPE BELOW)
                     Cornmeal Gravy
Total Time : 20 minutes Makes about 1-2/3 cups

1/2     cup plain yellow or white cornmeal
1/2     teaspoon salt 1/2 teaspoon pepper
1        teaspoon bacon drippings
1        cup buttermilk
1        cup hot water

Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.

Heart healthy

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