MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cracker Barrel Chicken Fried Chicken
 Categories: Poultry, Pork, Dairy
      Yield: 4 servings
 
MMMMM-----------------------SAWMILL GRAVY----------------------------
      2 tb Bacon grease
      2 tb A-P flour
      1 c  Whole milk or heavy cream
    1/2 ts Salt
      1 ts Freshly ground black pepper

MMMMM-------------------CHICKEN FRIED CHICKEN------------------------
           Oil; for frying
      2 c  A-P flour
      2 ts Salt
      2 ts Ground black pepper
      1 c  Buttermilk
    1/2 c  Water
      4    Boned, skinned chicken
           - breasts
 
  SAWMILL GRAVY: Melt the bacon grease in a cast-iron
  skillet over medium heat. When it melts, add the flour
  and cook for approximately 1 minute, stirring
  constantly, until it becomes fragrant like pie dough.
  
  Add the milk or heavy cream, and whisk until the gravy
  thickens. Season with salt and black pepper.
  
  CHICKEN FRIED CHICKEN: Pour 3" to 4" of oil into a deep
  fryer or large pot and heat the oil to 350°F/175°C.
  
  Combine the flour, salt, and pepper in a bowl.
  
  In another bowl, combine the buttermilk and water.
  
  If your chicken breasts are not uniform in size, place
  them between two pieces of wax paper and gently pound
  them with a meat pounder until they are more uniform.
  Then pat them dry with a paper towel.
  
  Season the chicken breasts with salt and pepper. Dredge
  the chicken breasts in the seasoned flour, dip them in
  the buttermilk, and then dredge again in the seasoned
  flour.
  
  Deep-fry the chicken in the hot oil until done, about 7
  to 8 minutes. Turn the chicken breasts over while frying
  to make sure both sides are golden brown. Then remove
  the chicken from the oil and let it drain on a wire
  rack.
  
  To serve, place two chicken breasts onto a plate and
  pour some sawmill gravy on top.
  
  Recipe by Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
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