Chicken Fried Prairie Chicken
Welcome fall with a main course of delicious fried prairie chicken with gravy and sides.
Ingredients
- 2 prairie chicken breasts, flattened into cube steaks
- 3 cups vegetable shortening
- kosher salt
- black pepper freshly cracked
- 2 cups all-purpose flour for dredging
- freshly minced parsley for garnish
Batter
- 1 1/2 cups butter milk
- 1 large egg
- 2 tbsp Frank's Red Hot Sauce
- 2 tsp garlic minced
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp black pepper ground
- 1 tsp kosher salt
Gravy
- 1/4 cup leftover shortening from frying
- 1/4 cup all-purpose flour
- 4 cups heavy whipping cream
Instructions
- Carefully tenderize and flatten prairie chicken breasts with meat mallet.
- In a deep baking dish or similar container, mix all batter ingredients. In a similar size, separate dish or container, add 2 cups all-purpose flour.
- Add 3 cups vegetable shortening to a large skillet and heat on medium to 325 degrees Fahrenheit.
- To fry prairie chicken breasts, first coat in container of 2 cups flour, shake off excess, then dip in batter, then back into flour and finally into frying pan. Sear each side to golden brown.
- When both sides are golden brown, add to a paper-napkin-covered plate and lightly pat dry with paper towels to absorb grease. When done, add to a wire rack and lightly tent with aluminum foil. Do NOT put in over to cook longer.
- Keep 1/4 cup of grease from skillet and discard the rest. In same skillet, use that leftover 1/4 cup grease and add 1/4 cup flour, heating on medium and stirring often to pick up brown bits to create a roux.
- To that same skillet with roux, add 4 cups heavy whipping cream and bring to a good simmer. Stir often for 6-7 minutes until fairly thick. Salt to taste.
- To serve, place fried prairie chicken on plate and pour on the gravy. Garnish with freshly cracked black pepper and (optional) freshly minced parsley. Enjoy!
Nutrition
Calories: 5282kcalCarbohydrates: 132gProtein: 81gFat: 499gSaturated Fat: 192gPolyunsaturated Fat: 95gMonounsaturated Fat: 182gTrans Fat: 41gCholesterol: 898mgSodium: 3273mgPotassium: 1643mgFiber: 4gSugar: 10gVitamin A: 7487IUVitamin C: 7mgCalcium: 810mgIron: 9mg
Tried this recipe?Let us know how it was!