Southern Fried Chicken Recipe
Ingredients
| 350 ml/12 fl oz milk | ||
| Flour | 5 Tablespoon | |
| Black pepper salt | 1 To taste | |
| Chicken breasts | 4 | |
| Egg | 1 | |
| Water | 1 Teaspoon | |
| 75 g/3 oz fresh white breadcrumbs | ||
| 125 g/4 oz butter | ||
| Vegetable oil | 3 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
Directions
Put 3 tablespoons of milk in a saucer.
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.
Keep hot.
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.
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.
Keep hot.
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.
Chef
