Tonight dinner, chicken fried chicken chops with milk gravy & mashed potatoes....kids love it!
Ingredients:
22 Saltine Crackers ~ finely crushed
¾ cup + 2 tbsp flour
1 tsp salt ~ divided + more for seasoning
¾ tsp black pepper
¾ tsp Emeril’s Original Essence (Recipe follows)
¾ tsp baking powder
2 large eggs
3 cups + 1/3 cup whole milk
8 boneless chicken ~ thin cuts abt ¼” thick each
2 cups vegetable oil
8 oz cooked & crumbled andouille sausage
Buttermilk Mashed Potatoes (Recipe follows)
Emeril's Essence Seasoning:
2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes ~ peeled & cut into 1-inch
1¼ cups buttermilk or milk
4 tbsp unsalted butter
1 tsp salt
¼ tsp black pepper
Directions:
- In a shallow bowl combine the crushed crackers, ¾ cup of flour, ½ tsp salt, ¼ tsp black pepper, Essence & baking powder.
- In a separate small bowl, whisk together the eggs & 1/3 cup of milk.
- Season chicken chops lightly with salt & pepper on both sides. Dust chicken chops one at a time with the cracker-flour mixture and then dip in the egg mixture. Dredge chicken chops with the cracker-flour mixture a second time, pressing to coat & shaking off any excess flour. Rest on the baking rack for about 30 mins.
- Heat the oil in a large skillet with 2-inch deep sides; add the chicken chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 mins or until golden brown. Turn the chops & cook an additional 2-3 mins or until golden brown & cooked through. Place the chops on a paper towel-lined plate & keep warm while making the gravy.
- Carefully discard most of the oil from the chicken chops, reserving 2 tbsp plus any browned bits in the bottom of the skillet. Heat the oil over medium-low & add the andouille sausage, stirring until warmed through & fragrant. Add the remaining 2 tbsp of the flour to the oil-sausage mixture, stirring constantly to keep from burning abt 2 mins. In a slow, steady stream, add the remaining 3 cups of milk, ½ cup at a time, whisking continuously. Bring the gravy mixture to a simmer & cook 8-10 mins or until slightly thickened. Season the gravy with the remaining ½ tsp of salt & remaining ½ tsp black pepper. Serve immediately over chicken fried chops & buttermilk mashed potatoes.
- Place the potatoes in a medium pot & cover with cold water by 1-inch. Bring to boil & reduce heat to medium-low. Simmer, uncovered until the potatoes are fork tender (15-20 mins). Drain potatoes in a colander.
- Return the potatoes to the cooking pot & add the buttermilk/milk, butter, salt & black pepper. Mash with a potato masher or heavy fork until fluffy. Adjust seasonings with salt & pepper to taste. Place potatoes in an ovenproof dish & cover with aluminium foil. Place mashed potatoes in a low (275 deg F) oven to keep warm until ready to serve with the chicken chops.
