ELLEN'S CRISPY FRIED CHICKEN

ELLEN'S CRISPY FRIED CHICKEN image

Provided by Ellen Bales

Time 50m

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 c (or more if needed) all purpose flour
1/2 tsp seasoned salt
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 c crisco oil
FOR THE GRAVY:
1/4 c oil or drippings
1/4 c flour, seasoned as above
2 c milk

Steps:

1. Rinse chicken and pat dry; set aside. In a shallow bowl or flat dish, mix together the flour and the seasonings. Heat oil in a large skillet.
2. While the oil is heating, dredge chicken pieces well in the seasoned flour. Be sure to cover all sides. Place coated pieces in the hot oil and set heat on medium high.
3. Brown chicken on all sides, being careful not to burn it. When it has browned to your liking, reduce heat to low, add 1/4 cup of water, and cover.
4. Cook chicken, covered, for about 40 minutes or until fork-tender. Remove lid, turn heat up to medium-high, and add a little more oil if needed. Re-brown the chicken until it has a crispy crust.
5. Remove chicken to a plate lined with paper towels to drain. Place in a warm oven while preparing the gravy.
6. TO MAKE GRAVY: Pour all but 1/4 cup oil from skillet. Scrape pan to loosen browned pieces of batter. Remove skillet from heat and stir in 1/4 cup seasoned flour. Place skillet over low heat; cook and stir flour until lightly browned. Slowly add 2 cups milk, stirring to reduce lumping. Add more seasoning if desired. Serve with mashed potatoes or biscuits, or bread, and over chicken.