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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: lunch / Number of Servings: 4 |
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Directions: 1. For Chicken, combine the flour, paprika, salt and pepper in a large brown paper bag. Close bag to seal tightly; shake until well blended. Reserve 2 tablespoons of the flour mixture for the gravy. Add the chicken to the bag; shake gently until evenly coated.
2. Pour the buttermilk into a large bowl. Gently shake chicken to remove excess flour; dip each chicken briefly in the buttermilk until well coated, gently shaking off any excess. One by one, return each breast half to the flour mixture and gently shake again until evenly coated. Put the chicken breast halves on top of another, large flattened brown paper bag; let stand 10 minutes.
3. Heat oven to 200°F . Heat a 12-to-14-inch cast-iron skillet over medium-high heat; pour enough oil to come halfway up the sides of the skillet. Heat until oil reaches 350°F on a deep-fry thermometer. Add the chicken; cover. fry 4 minutes. Remove the lid; reduce the heat to medium-low. Turn chicken. Fry, uncovered, until crisp and golden brown
and the juices run clear when the chicken is pierced with a fork, 8-10 minutes. transfer the chicken to paper towel-lined oven-proof pan to drain. Remove paper towels; discard. Transfer pan to oven to keep the chicken warm.
4. For gravy, pour off all but 2 tablespoons of the oil. Heat over
medium-low heat. Stir in the 2 tablespoons reserved flour mixture until well blended. Cook, whisking constantly, 2 minutes. Whisk in the chicken broth and the dissolved bouillon mixture. Raise the heat to high; heat to a boil, whisking constantly. Whisk in the bourbon. Cook, whisking constantly, until thickened, 2 minutes. Season with salt and pepper.
Serve chicken hot with gravy on the side.
Preparation Time: 00:35
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