Here’s one of those recipes that’s super easy and it’s just one more way to cook that gospel bird. 🙂
4 chicken breasts
seasoned salt, pepper, garlic and onion powder
flour for dregging
Oil for frying
2 cups cooked rice
1/4 cup flour
1/4 cup butter
1 small onion sliced
1/4 green bell pepper sliced thin then cut in half
2 to 3 cups chicken broth
Season Chicken with seasoning, set aside while oil heats. I use a deep fryer. If a deep fryer is unavailable a dutch oven or heavy skillet will do in a pinch. Heat oil to 350 degrees.
Coat chicken with flour and place in oil. Cook until golden brown or thermometer reads 10 degrees and juices run clear. Once done drain on paper towel set aside.
While chicken is frying melt butter in a medium saucepan. Add onions and cook until soft. Add bell pepper also until soft. Add flour, then slowly add Chicken broth, stirring constantly.
Adjust seasoning on gravy. Add chicken. Serve over rice or as my sister suggested, garlic mashed potatoes.