Kris's Favorite Fried Chicken...with Fried Onions, Fried Potatoes & Gravy

I got this chicken recipe about 8 years ago from "One Million Recipes" - it's a recipe book on a disc. Since that time we have tried a few other recipes but always come back to this one...so, this has become our OFFICIAL Fried Chicken recipe and I am not "allowed" (lol) to try any other ever again. The other recipes are from my grandmother. :-)

• 2 large chicken breasts, cut in 4ths
• Enough Crisco for deep frying

Seasoned Flour

• 3 c. all-purpose flour
• 2 tbsp. garlic salt
• 1 Tbsp. pepper
• 1 Tbsp. paprika
• 1/2 tsp. poultry seasoning

CRISPY BATTER

• 1 1/3 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 beaten egg yolks
• 1 1/2 c. water

1. Heat Crisco to 365 degrees in deep saucepan or deep fryer to a depth of about 2 inches.
2. Combine ingredients for "seasoned flour" mix. Set aside.
3. Combine dry ingredients for "crispy batter" mix. Combine egg yolk and a little of water. Add egg/water mixture and remaining water to dry ingredients.
4. Dip chicken in seasoned flour, then batter, then back in seasoned flour.
5. Fry in hot Crisco for 12 to 15 minutes, or until well browned. (Throw in those clumps of mixture that are created by your coating - extra crispies are always yummy!) Drain on paper towels. If you are frying in batches, I recommend turning your oven to warm and placing the cooked chicken in the oven while the next batch is cooking.
6. When the chicken is done, do NOT throw away your batter - you'll need it. :-)

Fried Potatoes

• 5-6 potatoes, sliced about 1/4" thick
• oil for frying
• 1/4 of a medium-large sized onion, sliced or diced
• 2-3 garlic cloves, sliced
• salt & pepper

1. Heat oil on med to med-high heat. While oil is heating, line a colander (preferably metal) with paper towels.
2. Carefully put potatoes, onion, and garlic into pan. Sprinkle with salt and pepper. Let cook for a minute or two, then stir and sprinkle again. If you have a lid, cover the potatoes. If not, it works but takes a little longer to cook through. Cook the potatoes stirring every 1-3 minutes until soft to touch. Place in lined colander. If the chicken is not done, the potatoes will also keep nicely in a warm oven.

Fried Onions

• 3/4 medium-large sized onion, cut into pieces (preferred size)
• leftover fried chicken batter mix

1. Rinse onion pieces. Shake off excess, but do not dry.
2. Dip in flour mix, then crispy mix, then flour mix.
3. Carefully place in deep fryer and cook for about 3 minutes.

Gravy

• 6 Tbsp oil from deep fryer
• 4 Tbsp flour mix from chicken/onions
• 3 c milk

1. Heat oil in pan on med-high until very hot (if you use it immediately after getting from fryer, this will take about 10 seconds).
2. Add flour mix and stir until well mixed and starting to brown.
3. Gradually add milk while stirring.
4. Continue stirring until gravy is completely mixed and has reached your preferred consistency.

Obviously, this meal is SOOOO not good for you...but tastes SOOOOOOOOO good! If you feel guilty, throw in some fresh green beans and corn on the cob. That's what we did! (BTW, the batter is fabulous for anything you have a mind to fry...my excess batter is usually used for experiments.)