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Southern Fried Chicken Recipe
|Milk||12 Fluid Ounce (350 Milliliter)|
|Black pepper||To Taste|
|Fresh white breadcrumbs||3 Ounce (75 Gram)|
|Butter||4 Ounce (125 Gram)|
|Vegetable oil||3 Tablespoon|
Serving size: Complete recipe
Calories 2763 Calories from Fat 1462
% Daily Value*
Total Fat 166 g254.7%
Saturated Fat 75.3 g376.4%
Trans Fat 0.2 g
Cholesterol 889.8 mg
Sodium 1640.4 mg68.3%
Total Carbohydrates 123 g40.8%
Dietary Fiber 4.3 g17.3%
Sugars 25.5 g
Protein 192 g383.8%
Vitamin A 71.7% Vitamin C 14.1%
Calcium 67.5% Iron 72%
*Based on a 2000 Calorie diet
Mix together 4 tablespoons of the flour with salt and pepper on a plate.
Dip the chicken breasts in the milk and then in the seasoned flour.
Leave to dry for 10 minutes.
Lightly beat the egg with the water on a plate.
Put the breadcrumbs on another plate.
Dip the chicken breasts in the egg and then in the breadcrumbs, coating well.
Melt three-quarters of the butter with the oil in a frying pan.
Add the chicken breasts and cook, turning occasionally, for 20 minutes.
Drain the chicken on kitchen paper towels and transfer to a warmed serving dish.
Melt the remaining butter in a saucepan.
Stir in the sugar and cook, stirring, until the mixture turns dark brown.
Stir in the remaining flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the remaining milk.
Return to the heat and bring to the boil.
Simmer, stirring, until thickened and smooth.
Pour this sauce into a sauceboat and serve with the chicken.