FRIDAY'S FAMILY FAVORITES

If you are looking for a family night comfort food fix this recipe is definitely it. It is another from the TUPELO HONEY CAFE. 

NUTTY FRIED CHICKEN WITH MILK GRAVY
6 (6oz) boneless, skinless chicken breasts
2 c. buttermilk
2 c. panko bread crumbs
2 c. roasted, salted mixed nuts
2 c. canola oil
Marinate the chicken in the buttermilk in the refrigerator for at least one hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast iron skillet, heat the canola oil to 325, or until the oil is bubbling. Remove chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4-5 minutes on each side , until golden brown. Transfer the chicken to paper towels to drain excess oil. Top generously with gravy to serve.
MILK GRAVY
2 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. whole milk
3/4 tsp. sea salt or as needed
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.