Ingredients:
2 lbs boneless skinless chicken breasts, pounded thin
2 cups milk
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon garlic granules
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 teaspoons paprika
1 teaspoon black pepper
1 1/2 tablespoons vegetable oil
1 cup milk
2 eggs
1 1/2 cups water
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
3 cups milk
1 cup chicken broth
1/2 teaspoon garlic granules
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
salt ( to taste)
1/4 cup cornstarch
1/3 cup cold water
Directions:
Simmer milk and chicken broth for gravy over low heat, being careful not to scorch.
Add garlic, onion powder, pepper and salt to gravy.
In a small dish, stir together cold water and cornstarch.
Stir cornstarch slurry into gravy, stirring constantly, and increase heat, cooking until gravy is thickened.
Set gravy aside and keep warm.
Heat 2-3 inches of oil in a deep skillet to 350F.
Mix ingredients for dusting and coating in separate bowls.
Stir together dry ingredients for batter in a bowl.
Add oil, eggs, milk, and water, stirring with a whisk until mixture is smooth.
Place a chicken breast into the dusting mixture and cover both sides.
Then dip chicken breast in the batter and allow excess batter to drain.
Then place battered chicken breast in the coating mixture, covering batter evenly but not too thick.
Fry chicken at once for 6-8 minutes or until chicken reaches 165F.
Do the same with the other breasts, but do not crowd pan.
Drain chicken when cooked and serve hot with Country Gravy.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.