Nate is always telling me how good the food in Texas is and how much he misses it. He said that he often ate Okra for school lunch in elementary school. When we planted a garden he wanted to plant Okra. I had never heard of it but was willing to give it a try. One day Nate decided he was going to make me a Texas style dinner. It consisted of Chicken fried chicken, okra, masked potatoes, gravy, and corn on the cob. It was amazing and the perfect comfort food. I would have to say that Nate is an excellent cook.
Chicken Fried Chicken
2 cups flour
1 T pepper
1/2 T salt
2 T paprika
2 eggs
1/2 cup milk
1 T lemmon pepper
2 large boneless skinless chicken breasts
Mix flour, salt, pepper, lemon, pepper, and paprika together in a large bowl.
Mix the 2 eggs and milk in another bowl. Dip chicken breasts in egg batter then flour ingredients-repeat once more.
Carefully submerge in heated oil. Cook until golden brown on both sides. Approximately 4-6 minutes on each side. Watch carefully - don't burn. Remove and let drain on paper towels.
Drain most of the oil but save the fried bits of the breading and add to a country gravy.
1 T pepper
1/2 T salt
2 T paprika
2 eggs
1/2 cup milk
1 T lemmon pepper
2 large boneless skinless chicken breasts
Mix flour, salt, pepper, lemon, pepper, and paprika together in a large bowl.
Mix the 2 eggs and milk in another bowl. Dip chicken breasts in egg batter then flour ingredients-repeat once more.
Carefully submerge in heated oil. Cook until golden brown on both sides. Approximately 4-6 minutes on each side. Watch carefully - don't burn. Remove and let drain on paper towels.
Drain most of the oil but save the fried bits of the breading and add to a country gravy.
Fried Okra
2 cups flour
2 cups water
1 tablespoon hot sauce
2 cups saltine crackers finely crushed
12 oz frozen okra individually cut
Canola oil for frying
In a large bowl whisk the flour, water, and hot sauce together.
Place the crushed crackers in a separate large bowl.
Add a handful of okra to the flour mixture and toss to coat evenly. Let stand fifteen seconds. Using a slotted spoon, remove okra and dredge in the cracker crumbs until well coated. Remove okra to a large baking sheet. Repeat this process with remaining okra.
Heat oil to 350 degrees. Carefully place a portion of okra in hot oil. Do not overcrowd. Deep fry the okra for about 2 to 3 minutes or until it turns golden brown, stirring occasionally.
Remove okra from oil and place on a paper towel-lined plate. Makes 6-8 servings.
Dip the okra in mashed potatoes and gravy and enjoy.
2 cups water
1 tablespoon hot sauce
2 cups saltine crackers finely crushed
12 oz frozen okra individually cut
Canola oil for frying
In a large bowl whisk the flour, water, and hot sauce together.
Place the crushed crackers in a separate large bowl.
Add a handful of okra to the flour mixture and toss to coat evenly. Let stand fifteen seconds. Using a slotted spoon, remove okra and dredge in the cracker crumbs until well coated. Remove okra to a large baking sheet. Repeat this process with remaining okra.
Heat oil to 350 degrees. Carefully place a portion of okra in hot oil. Do not overcrowd. Deep fry the okra for about 2 to 3 minutes or until it turns golden brown, stirring occasionally.
Remove okra from oil and place on a paper towel-lined plate. Makes 6-8 servings.
Dip the okra in mashed potatoes and gravy and enjoy.
This entry was posted
on Wednesday, August 13, 2008
and is filed under
food,
okra,
texas
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