MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Chicken w/Cream Gravy
Categories: Poultry, Herbs, Chilies, Sauces, Dairy
Yield: 8 Servings

8 lg Skinned, boned chicken
- thighs
4 1/2 ts Salt; divided
2 1/2 ts Fresh ground black pepper;
- divided
76 Saltine crackers; 2 sleeves,
- crushed
2 1/2 c All-purpose flour; divided
1 ts Baking powder
1 ts Ground red pepper (cayenne)
8 c Milk; divided
4 lg Eggs
Peanut oil

Place chicken between 2 sheets of heavy-duty plastic
wrap, and flatten to 1/4" thickness using a meat mallet
or a rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder,
1 1/2 ts salt, 1 ts black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk
mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2" in a 12" skillet. Heat to
360-|F/180-|C. Fry chicken, in batches, 10 min., adding
oil as needed.

Turn and fry 4 to 5 more minutes or until golden brown.
Remove to a wire rack in a jellyroll pan. Keep chicken
warm in a 225-|F/105-|C oven.

CREAM GRAVY: Carefully drain hot oil, reserving cooked
bits and 2 tablespoons drippings in skillet. Whisk
together remaining 1/2 c flour, remaining 2 1/2 ts salt
remaining 1 ts black pepper, and remaining 6 1/2 c milk
slowly about a cup at a time stirring in between.

Pour mixture into reserved drippings in skillet; cook
over medium-high heat, whisking constantly, 10 to 12
minutes or until thickened.

Serve gravy with chicken.

Adapted from: My Recipes.com

From: http://www.mommyskitchen.net

Uncle Dirty Dave's Kitchen

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... Garlic: one of the wonderful things that make life worth living.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Fried Chicken & Chorizo Rice
Categories: Poultry, Rice, Pork, Herbs, Vegetables
Yield: 4 Servings

1/4 c Extra-virgin olive oil
1 md Onion; chopped
2 cl Garlic; minced
1 1/2 lg (4) skinned, boned thighs
Salt & fresh ground pepper
1 1/2 c Sliced, dried chorizo (7 oz)
3 tb Tomato paste
2 c Converted rice
3 ts Capers packed in brine
3 1/2 c Chicken broth
1 c Frozen peas
Lemon wedges; for serving

Heat the olive oil in a large heavy skillet or pot over
high heat. Add the onion and garlic and cook, stirring,
until the onion is translucent, about 3 minutes. Season
the chicken with 1/4 teaspoon each salt and pepper. Add
to the skillet along with the chorizo; cook, turning
occasionally, until the chicken starts to brown, about
3 minutes.

Move the chicken and chorizo to one side of the pan and
stir in the tomato paste, rice and capers. Add the broth
and bring to a boil. Cook, stirring occasionally, about
8 minutes. Stir in the peas, reduce the heat to medium
low, cover and cook until the rice is tender, about 15
minutes. Let rest, covered, 5 minutes. Fluff the rice
with a fork, stirring to combine all the ingredients.

Serve with lemon wedges.

Recipe courtesy Food Network Magazine

Yield: 4 servings

Uncle Dirty Dave's Archives

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... I'm serfectly pober...not as think as you drunk I am.
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