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Fried 46

Fried 46 is built on Milk, All Purpose Flour Plus, Ground Pepper, Salt, and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 3 cup
• 3 tsp
• 1 1/2 tsp
• 1 cup
• 2 tbsp
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 4 tbsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   In a small bowl, whisk together the eggs and cups milk.

2. 2

   In a 9x13 cake pan, combine the flour, pepper, and salt, mix.

3. 3

   Repeat this two more times.

4. 4

   Transfer dipped chicken to a plate, cover with plastic wrap, and refrigerate for 1 hour to allow coating to set.

5. 5

   If you are in a hurry, you can skip refrigerating the coated chicken.

6. 6

   When the chicken is ready, heat the oil in an electric skillet (oil should be 1/8 to 1/4 inch) to 300 and cook chicken for about 20 minutes.

7. 7

   If using a large frying pan, cook over medium heat.

8. 8

   Carefully turn the chicken and cook another 20 minutes.

9. 9

   When coating is golden brown, turn temperature on the skillet back to 225 and cook another 20 minutes.

10. 10

    Keep warm until your gravy has been prepared.

11. 11

    Transfer about 2 tablespoons of the oil the chicken was frying in and as many brown bits as possible to a medium sized frying pan.

12. 12

    Sprinkle 2 tablespoons of flour to the oil and cook over medium heat for about 1 minute, stirring as it cooks.

13. 13

    Gradually whisk in 1 cup of milk and cook until thickened and bubbly, about 3 to 4 minutes.

14. 14

    Add ground pepper and salt.

15. 15

    In a large pot, cover the potatoes and cook on high until tender.

16. 16

    Pour the potatoes into a colander to drain. Immediately place the potatoes in a large bowl and mash. Add your butter, salt, and pepper.

17. 17

    Pour in about 1/4 cup of milk and beat with your hand mixer on medium speed.

18. 18

    Add additional milk as needed until the potatoes are the consistency that you prefer.