Southern Fried Chicken
Frying chicken always seemed really difficult and intimidating to me until I saw it done by a true Southern woman. Then it just looked like the easiest thing in the world! So I decided to try my Yankee hand at it. And what do you know? It was delicious!!! The key was using some pre-mixed Southern chicken coating. Here is how I did it:
2 lbs. Boneless skinless Chicken Breasts
½ Cup All Purpose Flour
1 teaspoon Sea Salt
1 teaspoon Cracked Black Pepper
¼ Cup Milk
2 tablespoons Sour Cream
¾ Cup Louisiana Fish Fry Products Seasoned Chicken Fry
2 Cups Vegetable Oil
1 Cup Milk
¼ Cup Ranch Salad Dressing
2 tablespoons Onion & Chive Cream Cheese
1 tablespoon Corn Starch
Pour oil in to a large skillet and begin to heat over medium-high heat.
Slice chicken into fingers or strips.
Put flour, salt and pepper in a small mixing bowl and whisk to mix.
Put ¼ Cup of Milk and sour cream in a small mixing bowl and whisk until thoroughly mixed.
Put seasoned chicken coating in a third small mixing bowl.
Dip each piece of chicken first into flour, then milk mixture, and lastly the seasoned chicken coating.
To test to see if the oil is hot enough to cook the chicken, insert the handle of a wood spoon in the center of the pan. If bubbles form around the handle, the oil is hot.
Place chicken in the oil and cook turning frequently until golden brown, approximately 15 to 20 minutes.
Remove chicken from skillet. Drain chicken on a stack of 3 or 4 paper towels.
To make the sauce, add 1 cup of milk to a sauce pan and whisk in 2 tablespoons of Onion & Chive cream cheese and heat over medium high heat.
Whisk in ¼ cup Ranch dressing. Continue to heat and whisk in 1 tablespoon of Corn Starch.
Whisk frequently and allow sauce to thicken.
This makes a lot of sauce, but it is so good you will want to put it on everything!!!
I hope you try this recipe! Let me know if you do and how it comes out.