NOTE: Frying in oil may not sound like a good idea to you. I have included some tips for cooking in oil from Cooking Light. It is important to keep the temperature of the oil between 375 and 385 degrees to minimize absorption. I used my grandmother's electric skillet (50+ years old) and all but a 1/4 cup of the oil remained when I was done frying.
2 cups Canola oil
4-5 boneless, skinless chicken breasts about 1 1/2 inches thick
salt and pepper
2 eggs, beaten with a tsp of milk
1/3 cup cornmeal and 1/3 cup all-purpose flour
1 tsp paprika
1 tsp salt
Mix the flour, cornmeal, paprika, and salt in a small paper bag. Cover the bottom of a large skillet with oil to about 1/2 inch thick and heat over medium heat. Salt and pepper both sides of the chicken breasts. Dip the each breast in the eggs, then place in the paper bag and shake in the flour mixture. Repeat. Fry the chicken in the oil for 12-15 minutes, turning frequently, or until the centers are no longer pink and juices run clear. Remove from the pan.
4 tablespoons oil from recipe above, or use 3 tablespoons butter
1/4 cup flour
2-3 cups milk
salt and pepper to taste
Remove all but 4 tablespoons oil from the skillet. Add flour and blend with a fork in order to mix well. Slowly add a little bit of milk and blend into a paste. Add more milk, a little at a time, until gravy reaches the consistency you want. Heat thoroughly. Add salt and pepper. Serve over the chicken and enjoy!
*This meal is traditionally served with mashed potatoes and green beans.