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Chicken Fried Steak with Gravy

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Ingredients

Adjust Servings:

	3 Boneless and skinless chicken breast cut each in half horizontally
	1- 1/2 cups Cold Milk
	3 Eggs
	2 tsp Salt
	2 tsp Black Pepper
	1 box Kentucky Kernel Flour
	2-3 cups Vegetable Oil

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Chicken Fried Steak with Gravy

Name: Chicken Fried Steak with Gravy
Yield: 4-6
Cuisine: American
Ingredients: Boneless and skinless chicken breast: 3; Cold Milk: 1- 1/2 cups; Eggs: 3; Salt: 2 tsp; Black Pepper: 2 tsp; Kentucky Kernel Flour: 1 box; Vegetable Oil: 2-3 cups

Cuisine:

We Love this Dish!

1-Hour
Serves 4
Easy

Ingredients

3 Boneless and skinless chicken breast
cut each in half horizontally
1- 1/2 cups Cold Milk
3 Eggs
2 tsp Salt
2 tsp Black Pepper
1 box Kentucky Kernel Flour
2-3 cups Vegetable Oil

Directions

You cannot go wrong with this comfort food dish on a cold snowing night.

Steps

1 Done	Assembly line Begin with setting up an assembly line. Mix the milk with the eggs in one; the Kentucky Kernel Seasoned flour and Panko in a third. Then have one clean plate at the end to receive the breaded meat.
2 Done	Cut the Chicken Breasts Horizonally Cut the breast horizontally (parallel with the cutting borad using a sharp knife. Try to make the equally thick. Lightly salt and peeper the fillets.
3 Done	Put on the Coat Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
4 Done	Heat the Pan & Bown Heat the oil in a large skillet over medium heat. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate.
5 Done	Make the Roux Keep 1/4 cup of the grease in the skillet and pour off the rest. Sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6 Done	Turn it to Gravy Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7 Done	Whip up some Mashed Potatoes Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole dish