Chicken Fried Chicken - Smothered Fried Chicken - Mama's Southern Recipes

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Chicken Fried Chicken Recipe Download from our Vol. 4 Cookbook:
https://www.collardvalleycooks.com/uploads/1/4/0/4/140425906/chicken_fried_chicken.pdf
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your chicken fried chicken with gravy recipes taste like mama made them? DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult-to-find or crazy ingredients! Just simple ingredients and really good food. I am a Southern girl born and raised in Collard Vally in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday and that was our life. No vacations, no camping, just plain old southern country people.

NOW FOR THIS FAMILY RECIPE:
#collardvalleycooks #smotheredfriedchicken #chickenfriedchicken
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Chicken Fried Chicken (Vol. 4 Cookbook Recipe)
2 BONELESS SKINLESS CHICKEN BREASTS
1 1/2 CUPS WHITE LILY SELF-RISING FLOUR
BLACK PEPPER & SALT
1/4 CUP BUTTERMILK (WHOLE)
OIL (CORN OR PEANUT)
Cut each breast into two pieces lengthwise, making two pieces same size but thinner. Put in
gallon bag and beat flat (about 1/2” thick) with flat
side of meat mallet. Take out. Salt and pepper very well on one side. Pour buttermilk over and coat
well. Put flour in shallow dish. Coat chicken pieces well with flour. Fry on medium/high heat in 1/2”
of preheated oil for 3 minutes per side (golden brown). Use drippings and make my white butter
gravy recipe to serve over chops!
Tammy’s Tip: DO NOT LET DRIPPINGS BURN OR
GRAVY WILL NOT BE GOOD! If drippings burn,
clean out skillet before making butter gravy. It
will still be delicious!
Gravy:
DRIPPINGS
1/2 CUP BUTTER
1/2 CUP WHITE LILY SELF RISING FLOUR
1/2 TSP. SALT
1/4 TSP. BLACK PEPPER & 3 CUPS MILK
Pour out excess oil and keep drippings. Add
butter, when melted add flour, salt, pepper and cook until you smell flour browning. Add milk and
cook until thick. Serve over fried chicken with
cream potatoes and my granny green beans.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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