Recipe by visions
"Classic southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it. It is fatty but delicious."
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skinless, boneless chicken breast halves
shallots, finely chopped
1 1/4 teaspoons
1 1/2 teaspoons
ground black pepper
vegetable oil for frying, or as needed
all purpose flour
I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. I used some chicken strips I had on hand and did not pound them flat. Served with mashed potatoes, chicken gravy and steamed carrots.
My whole family loved them and kids asked why I had never made them before! I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits. I will post the recipe.
I prepared flour mixture as written, but ended up using half of the flour mixture called for. I dredged in egg mixture once, and it was plenty of batter. I only used 5 eggs and still had egg mixture left.
Definitely will make this again, but will prepare less flour and egg. I would make more often, except that frying is just so messy!
Sooo much flavor!!! We couldn't get enough. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once.
* Percent Daily Values are based on a 2,000 calorie diet.
Country Fried Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
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