Father’s Day Chicken Fried Chicken

Dads *might* think we don’t remember Father’s Day….or at least they like to pretend that it’s the “forgotten holiday” when compared to the hoopla surrounding Mother’s Day…but that’s simply NOT true! I wouldn’t be the person I am today without my Father. He’s my go-to when I have questions about work, when I’m looking for guidance on how to be the “best me” I can be, defined (through example!) a strong work ethic, he’s the keeper of the family recipes (and much of the family history) and we’ve always been able to talk at length about music and cooking! And….side note: if you’re looking for THE. EXPERT. on all things Costco, he’s your man!! And then, there’s the father of my children! My hubby. My boo. My producer Ben 🙂 My children are beyonnnnnnd lucky to have such a fun, creative, inventive and loving Daddy! He’s always up for the challenge of building things, fixing things, creating things….all the things. He’s the best of the best when it comes to including our kids in our daily activities, making sure THEY are always exploring and learning along the way! All of this to say: We DO think of Father’s Day and want to make the men in our lives feel as special as THEY make us feel! What better way than to FEED them something delicious, served alongside a classic, strong cocktail!

The Ingredients

*special thanks to delish.com for the recipe

4 boneless skinless chicken breasts (*we used tenders)

1 c. whole milk or buttermilk

1 large egg

3/4 c. all-purpose flour

1/4 c. cornstarch

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. cayenne pepper

Vegetable oil, for frying

For gravy

1/4 c. butter

1/4 c. all-purpose flour

2 1/2 c. whole milk

Kosher salt

Freshly ground black pepper

Pinch paprika

1. Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4″ thick. 
2. Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices.
3. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy. 
4. In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. 
5. Cook chicken: In a large skillet over medium heat, heat 1/2″ to 1″ oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. 
6. Serve chicken hot with gravy.

Live Cooking Demo

The Cocktail

The Old Fashioned

Ingredients:

1 teaspoon raw or granulated sugar (we used syrup from Luxardo cherries)

3 dashes bitters

2 oz bourbon

Orange wedge (for serving)

Luxardo Maraschino cherry (for serving)

Directions:

Stir sugar, bitters, and 2 tsp. warm water in a rocks glass until most of the sugar is dissolved. 

Add 3 ice cubes and pour rye over. Stir 20 seconds to chill cocktail and dilute whiskey. Garnish with orange wedge and cherry, if using.