Chicken Fried Chicken - Cowboy Kent Rollins
Servings 2 to 4 servings
Ingredients
- 2 8 ounce skinless chicken breast
Dry Batter
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon cornstarch
- 3 tablespoons Kent’s Original seasoning or your favorite all-purpose seasoning
Wet Batter
- 2 cups half and half
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 2 large eggs
- Oil for frying
Gravy
- ⅓ cup fry oil from chicken
- ¼ cup all-purpose flour
- 1 12 ounce can evaporated milk or cream, milk or half and half
Instructions
- Place the chicken breasts in a plastic bag, and pound with a flat tenderizer or rolling pin to flatten slightly. Remove from the plastic bag and lightly tenderize with a meat tenderizer mallet. Alternatively, you can cut the breasts in half for 4 servings. Set aside.
- In a medium bowl, combine the flour, baking powder, cornstarch and Original seasoning. Taste the mixture and adjust seasoning if desired.
- In a separate medium bowl, whisk together the half and half, cornstarch, baking powder and eggs until smooth.
- Take a chicken breast and dredge in the flour mixture. Shake off any excess. Dip the chicken into the wet mixture to generously coat and shake off any excess. Dredge back in the dry mixture to coat and place on a cutting board. Repeat with the other chicken breast.
- Pour about ¼ to ⅓ cup of the wet mixture into the dry mixture and lightly stir. Dredge the chicken breasts back through the dry mixture. This will create more of a crust and crunch. Let the chicken rest on the cutting board while heating the oil.
- Pour enough oil to deep fry in a pot or Dutch oven and heat to 355 to 360 degrees F.
- Place a chicken breast(s) in the pot and fry until golden brown or the internal temperature of the chicken is 165 degrees F. Depending on the size of the breasts, this can cook from 4 to 8 minutes. Flip the chicken, as needed while cooking to ensure an even cook. Strain from the grease and place on a wire rack in a warm place.
- In a large cast iron skillet, add the chicken oil over medium heat. Sift in the flour. With a flat spatula (preferable with holes) begin stirring and mashing the mixtures until it is smooth.
- When the mixture begins to brown slightly around the edges, pour in the milk. Continue stirring and mashing until the mixture is smooth and reaches the desired consistency, about 3 to 4 minutes. If the mixture is too thick, thin with more milk or water. If the mixture is too thin you can dilute 1 tablespoon of cornstarch in ½ cup of water and stir into the gravy.
- Pour over the warm chicken fried chicken and serve immediately.