Chicken Fried Chicken Chop With Andouille-Milk Gravy Over Buttermilk Mashed Potatoes

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:

1. In a shallow bowl combine the crushed crackers, ¾ cup of flour, ½ tsp salt, ¼ tsp black pepper, Essence & baking powder.
2. In a separate small bowl, whisk together the eggs & 1/3 cup of milk.
3. 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.
4. 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.
5. 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.

 Buttermilk Mashed Potatoes

1. 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.
2. 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.