Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
4
Low
Nutrition per serving
Calories222 kcal (11%)
Total Fat21.4 g (31%)
Carbs6.2 g (2%)
Sugars0.3 g (0%)
Protein1.7 g (3%)
Sodium152.3 mg (8%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
![Liquid Egg -- [Eggs] 1/2 Cup](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1570185206/custom_upload/c509bf36be7ba39eaa126c8c6bf012dc.jpg){kind=small}
![2% Milk Gallon -- [Milk] 1 Cup](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764818/graph/fooddb/48b648475f551475af2148db6c709031.jpg){kind=small}
![All Purpose Flour -- [Wheat] 3 Cup](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763188/graph/fooddb/f9fbc23db97a0b2cbd8e99dff7f851f1.jpg){kind=small}
Instructions
Step 1
Prepare gravy according to separate recipe instructions.
Step 2
Pound chicken breasts until they are about ¼ inch thick.
Step 3
Combine egg liquid and milk. Soak chicken in milk mixture for 1 hour in the refrigerator.
Step 4
Mix flour with salt and pepper
Step 5
Dredge chicken through seasoned flour
Step 6
Heat oil to 375 degree F and fry chicken for 8-12 minutes, or until chicken floats to the top and is lightly browned. Drain off excess fat.
Step 7
Serve fried chicken with gravy on top.
Step 8
CCP: Cook to a minimum internal temperature of 165 degree F (74 degree C) for 15 seconds.
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