This dinner came out way better than I imagined. The chicken ends up crispy and crunchy and the gravy is smooth and creamy, a perfect match! I served it with a side of mashed rutabagas (recipe below) and roasted brussels sprouts (recipe here).
Chicken Fried Chicken
2-4 boneless, skinless chicken thighs
10 saltine crackers, crushed
½ cup flour
¼ tsp. baking powder
¼ cup milk
¼ cup flour
1 ½ cup milk
Place chicken between plastic wrap and pound thin. Sprinkle with salt and pepper. Mix crackers, flour, baking powder, salt and pepper in a bowl. Mix milk and egg in another bowl. Dip chicken in flour, then in milk mixture and again in the flour mixture. Pour oil into skillet 1/2 –inch deep. Heat over medium high heat. Cook chicken for 4 to 5 minutes on each side till golden brown. Drain over a wire rack. Remove everything except 2 tablespoons of drippings. Add flour and cook for 1 minute. Add milk and stir till thick and season with salt and pepper.
Inspired by My Name is Snicker Doodle
2-3 rutabagas, peeled cubed
2 Tbsp. butter
2 Tbsp. milk
Add rutabagas to water and boil for 20-30 minutes until soft. Drain and add butter, milk, salt and pepper. Mash with a fork.