Monday, October 8, 2012

Our favorite meal--Black Chicken

Black chicken is really just fried chicken breast. I over-browned it once when H was younger. He LOVED it, renamed it black chicken and it has been a family favorite ever since. This is how I make it for our family of 5 and we like leftovers!
Black Chicken
4 chicken breasts
2 eggs
2c. italian breadcrumbs
1/2c margarine
Cut any fat off the breast and then one at a time place in a ziplock bag and pound out with a kitchen mallet (or a frying pan or the heel of your hand, anything that gets the job done!) until it is about 1/3-1/2" thick. I then cut the pieces into something more manageable, they get pretty huge once pounded. Dip in egg then in breadcrumbs, making sure it gets completely coated. Place on a plate and continue with the rest. I fry mine in an electric skillet since the heat distributes more evenly. If you have one set it to 350-375 or if you are frying stovetop I would probably do medium heat. Fry on one side for about 5-8 minutes or until browned well, sprinkle with seasoning then flip to the other side for a couple of minutes. These don't need long to cook since they are so thin. Our favorite way to serve is with pan gravy and mashed potatoes. For the mashed potatoes, just cube up at least 1 potato per person. Cover with water and boil until soft (about 15-20 minutes) mash up with a couple tablespoons of margarine and some milk. Don't forget to season.
Pan Gravy
leftover grease from cooking chicken (at least 2 Tbsp)
2-3Tbsp flour
2c. chicken broth, I use bullion cubes
Sprinkle the flour in the grease, let cook until it starts to brown. Pour broth in while whisking like crazy so you don't have lumps. Pour over the potatoes and chicken.
I am really hungry now!

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