There’s just something about fried foods. What is it? The smell? The taste? Knowing that you probably shouldn’t be eating it and doing it anyway? A special chemical in the food that tells our brain to eat lots of fried food as often as possible? Okay, I’m not sure about the last one. But I do know that this recipe is so great because it is one my friend Shannon shared with me. When someone gives you a recipe, it just makes it so special. It helps that Shannon is an amazingly talented cook. Her recipe was originally for Country Fried Steak that she made for us last summer. It was SO good with a delicious gravy to go with it. When I asked for the recipe, I only had chicken in the fridge, so I (impatiently) decided to try it with chicken and make the steaks in the (very) near future. I also decided to pair this with my new favorite recipe for Honey Mustard Dipping Sauce and my homemade biscuits (recipe for those soon too).
Honey Mustard Dipping Sauce – serves four
3/4 cup Nonfat Greek Yogurt
3 tbs honey
2tbs yellow mustard
1/2 lemon, juiced
Mix together all of your ingredients. Add more honey or mustard if desired. I like mine a little sweeter so I added more honey.
Cover and refrigerate until ready to use.
Country Fried Chicken by Shannon Hubbard – serves four
raw chicken tenders
1 cup milk
2 cups flour
salt + pepper + cayenne pepper
oil for frying (use an oil that is stable at high heats, I used sunflower oil)
Whisk together the milk and eggs in one bowl. In another bowl, whisk together the dry ingredients. First, dip your chicken into the milk mixture. Then, dip/roll/coat in the flour mixture.
Cover a large cast iron pan with frying oil. Heat the pan on high. Once the oil is hot (you can test this by splashing a tiny bit of water on the oil. If it sizzles, it’s ready), add the chicken. Cook the meat until golden-brown. About 2-2.5 minutes per side.
Once the chicken is cooked, transfer to a lined plate to cool for a minute. Then dip, and savor. Mmmmm….
This recipe is so delicious! And the chicken paired with the honey mustard… yeah.
I can’t wait to try the steak and gravy next! Thank you Shannon for sharing this with me!