2 c. flour
1 T. salt
1 t. pepper
1 ½ c. buttermilk (may use regular milk)
4 pounds boneless, skinless, chicken breasts
1 c. shortening
¼ c. margarine
In a large bowl, combine dry ingredients. Pour milk into another large bowl. Dip chicken in buttermilk, then in the
seasoned flour, shaking off the excess.
Place chicken on baking sheet lined with wax paper. Refrigerate 1 hour. In a 12 inch skillet, melt shortening and
margarine. Add half of the chicken,
cover and cook 10 minutes. Carefully
turn pieces over, cover and cook 10 minutes more. Drain on paper towels.
Repeat with remaining chicken.
Pan Gravy
3 T. flour
2 c. chicken broth
2 T. milk
Pour off all but 3 T. drippings from pan, over medium
heat, whisk in flour until smooth, cook 2 minutes. Add broth and milk whisking until smooth. Simmer 2 minutes. Strain if desired.