Chicken Fried Chicken
by Shannon
serves: 4
  Pan Fried Southern Style dinner
  1 Cup   Flour
  2 Packets   dry ranch dressing mix 1 oz each
  3 cups   buttermilk
  1   egg lighly beaten
  1 pound   chicken breast
  1 cup   chicken broth
  1 packet   country gravy mix
  1. Pound chicken to about 1/4 to 1/2 inch thickness In large resealable plastic bag comine flour, 1 packet dressing mix and salt and pepper. Set aside. In a shallow bowl, combine 2 cups of the butter milk, the remaining packet of dressing mix and the egg.

2. Soak the chicken in buttermilk mix. Remove 1 chicken lettikng excess drip off. Add to flour mix, seal bag and toss to coat. Dip again in buttermilk mix and return to flour mix. Set aside and repeat process with rest of chicken.

3. In a large cast iron skillet heat 1/2 inch of oil to 350 degrees F. Fry chicken 4 minutes per side or until golden brown.

4. For gravy in a small saucepan comine remaining 1 cup of buttermilk the broth, and gravy mix bring to a simmer over medium heat and stir well. Spoon over chicken and if desired serve with mashed potoes.