Triple Dipped Chicken Breasts, Mashed Potatoes and White Pan Gravy
rec.food.recipes/RL (2002)

Triple Dipped Chicken:
2 eggs, beaten
1 1/2 cups milk
3 cups all purpose flour plus 2 tablespoons
3 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup vegetable oil
4 boneless chicken breasts (about 2 pounds)

White Pan Gravy:
2 tablespoons flour
1 cup milk
1/2 teaspoon ground pepper
1/4 teaspoon salt

Traditional Mashed Potatoes:
About 5 or 6 large unpeeled potatoes, cut into 4 sections
1 cup milk
4 tablespoons butter (1/2 stick or 1/4 cup)
1 teaspoon pepper
1/2 teaspoon salt.

Preparing the Fried Chicken:
In a small bowl, whisk together the eggs and cups milk. In a 9x13 cake pan, combine the flour, pepper, and salt, mix.

Dip each chicken breast in the egg mixture and then coat with flour.

Repeat this two more times. Transfer dipped chicken to a plate, cover with plastic wrap, and refrigerate for 1 hour to allow coating to set. If you are in a hurry, you can skip refrigerating the coated chicken.

When the chicken is ready, heat the oil in an electric skillet (oil should be 1/8 to 1/4 inch) to 300 and cook chicken for about 20 minutes. If using a large frying pan, cook over medium heat. Carefully turn the chicken and cook another 20 minutes. When coating is golden brown, turn temperature on the skillet back to 225 and cook another 20 minutes. Keep warm until your gravy has been prepared.

Making the White Pan Gravy:
Transfer about 2 tablespoons of the oil the chicken was frying in and as many brown bits as possible to a medium sized frying pan. Sprinkle 2 tablespoons of flour to the oil and cook over medium heat for about 1 minute, stirring as it cooks. Gradually whisk in 1 cup of milk and cook until thickened and bubbly, about 3 to 4 minutes. Add ground pepper and salt.

Traditional Mashed Potatoes:
In a large pot, cover the potatoes and cook on high until tender. Pour the potatoes into a colander to drain. Immediately place the potatoes in a large bowl and mash. Add your butter, salt, and pepper. Pour in about 1/4 cup of milk and beat with your hand mixer on medium speed. Add additional milk as needed until the potatoes are the consistency that you prefer.