chicken gravy

What You'll Need

• 4 chicken breast cutlets* (boneless or small chicken breast halves, slightly flattened)
• 1 large egg
• 3/4 cup milk
• 1-2 tablespoons hot sauce (such as Frank's, Texas Pete, or Tabasco)
• 1 large egg
• 1 cup flour (all-purpose)
• 1 teaspoon Cajun seasoning (or a similar blend; preferably salt-free)
• 1 teaspoon salt (use 1/2 teaspoon if the seasoning contains salt)
• 1 teaspoon ground black pepper
• 1 inch vegetable oil (such as canola or peanut oil)

How to Make It

1. In a large bowl whisk the egg with the milk and hot sauce.
2. In a wide, shallow bowl, combine the flour, Cajun seasoning, 1 teaspoon salt, and pepper.
3. In a large heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F (180 C/Gas 4).
4. Heat the oven to 200 F if serving will be delayed for a short time or if you are doubling the recipe and must cook in batches.
5. When the oil is hot, dip a chicken cutlet (or flattened small chicken breast half) in the egg and milk mixture. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.

1. Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
2. Drain the chicken on layers of paper towel or brown paper bags. 
3. Serve immediately or transfer to a large baking sheet and keep warm in a 200° F oven or warming drawer.

Serves 4.

*If you can't find thinly sliced chicken breast or cutlets, here's how to make them. Take a medium to large boneless chicken breast half and place on a cutting board. Place a hand on the chicken to keep it from moving. With your other hand, using a sharp knife, carefully slice through the chicken keeping the knife parallel to the cutting board. You should now have two cutlets similar in size. Repeat with more chicken breast halves for more cutlets.

This recipe could also be made with chicken tenders. Use about 1 to 1 1/2 pounds for 4 servings.