We like a crunchy crust on our chicken, so I usually do a double dip by dipping it back into the milk and re dip it into the flour. This gives it a double layer and helps it have a more crunchy crust. On some occasions I have triple dipped.
- 4 boneless, skinless chicken breasts (pounded until about 1/4 inch thick)
- 1 1/2 cups milk
- 2 to 3 cups all-purpose flour
- cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper
- 1/4 teaspoon garlic powder
Mix together the salt, black pepper, red pepper, garlic powder and flour.
Dip the chicken breasts in milk and then Dredge int the flour mixture, shaking off the excess flour. Then dip each piece in the milk again, then back in the flour mixture. Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large skillet (I like using Cast Iron) over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
Carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown. Since they have been pounded flat, they will not take long to cook in the center. Remove Chicken from skillet.
Pour off all but about 2 tablespoons of oil, keeping some of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour in the hot oil. Stir with a whisk, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly using a wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Add more salt and pepper if needed to taste.
Serve gravy over chicken with your favorite side and enjoy!