These days, chicken-fried steak and chicken-fried chicken have spread far beyond the boundaries of Texas, and you'll see the latter on menus as either "chicken-fried chicken" or "country-fried chicken." The gravy is also served under a range of monikers. Cream gravy. White gravy. Sawmill gravy. Country gravy. Whatever you want to call it, this is stick-to-your-ribs country cooking at its finest and most comforting. Comfort Food Healthy, Comfort Food Easy, Comfort Food Recipes, Comfort Food , Comfort Food Southern, Comfort Food Dinners
Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons dried oregano 1/2 teaspoon cayenne pepper And so on.
Instructions:
First step, For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
And now, One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
Step 03, Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
