CHICKEN FRIED CHICKEN WITH CREAM GRAVY
4 boneless, skinless chicken breasts
1/2 c. milk
1 to 2 c. flour
Cooking oil or melted shortening
1/2 t. salt
1/4 t. black pepper
1/4 t. paprika
1/4 t. white pepper
Beat together egg and milk and set aside. Mix together salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts. Dredge chicken breasts in flour, shaking off the excess. Then dip each piece in egg/milk mixture, then back in flour. Set chicken pieces aside on a piece of waxed paper. Heat oil in large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in pan. Check temperature with a drop of water; if it pops and spits back at you, it’s ready. With a long-handled fork, carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.
After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot. Sprinkle 3 T. flour (use the left-over flour from the chicken fried chicken recipe in hot oil. Stir with wooden spoon, quickly, to brown the flour. Gradually stir in 3/4 c. milk and 3/4 c. water, mixed together, stirring constantly with wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste. If too thick, ad a bit of water to thin it.