Strong Abdominal Pulse

fried chicken with milk sauce

Here is a nice recipe for crispy chicken and juicy, with a good creamy sauce. A small simple and comforting dish that I served with mashed potatoes with carrots and green beans.

Ingredients 4 half chicken breasts, halved
1 cup flour 1 tablespoon
tablespoon dried thyme ½ tsp
tablespoon onion powder ½ tsp
tablespoon salt ¼ c. spicy
teaspoon pepper ¾ cup
buttermilk (or yogurt) 6-8 v.
table oil
Sauce:
1 / 4 cup flour 1 tablespoon
tea chicken broth, Bovril
1 ½ cups milk Salt and pepper
taste

Preparation

Mix the flour with the spices and place in a freezer bag.
Add one or two pieces of chicken at a time in bag and shake to coat well. Dip each piece of chicken in buttermilk and back into the bag, taking care to shake well to coat.
Heat just enough oil over medium heat to cover bottom of skillet. The chicken should not float in oil. Add chicken pieces and cook for 10 minutes, turning to brown.
Transfer the chicken pieces on a baking sheet covered with foil and bake 25-30 minutes in oven at 350 degrees F or until chicken is cooked.
Stir the flour into the drippings from the pan, scraping bottom of pan. Add the cold milk, concentrated chicken broth and mix well to not have lumps. Heat over medium heat until thickened. Season to taste.
Serve the warm sauce over chicken with mashed potatoes and vegetables.

Bon appetite! Ginette ☼