Wednesday, February 20, 2008

Chicken Fried Chicken

I absolutely love Chicken Fried Chicken. I must have tried a dozen recipes before this one. The key is the Ritz crackers. I like to cook mashed potatoes and green beans for the sides.

2 chicken breast
2 cups buttermilk
2 eggs, beaten
2 cups all-purpose flour
2 teaspoon dried thyme
2 teaspoons cayenne pepper
1 teaspoon salt
50 Ritz crackers, crushed
vegetable oil enough to cover 3/4 of the chicken

1. Pound the chicken with a meat tenderizing mallet until they are very thin. Set aside.
2. In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
3. Heat oil in a large pan over medium-high heat. Cover the chicken in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the pan. Fry the chicken until the crust is nicely browned and the chicken is cooked, about 5 to 7 minutes per side.* Serve immediately with white gravy.
*To see if it is done try poking the chicken to see if it is bouncy, but don't pierce the chicken. If the chicken doesn't bounce it should be done.