Triple Dipped Chicken Breasts, Mashed Potatoes and White Pan Gravy

Triple Dipped Chicken:
2 eggs, beaten
1 1/2 cups milk
3 cups all purpose flour plus 2 tablespoons
3 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup vegetable oil
4 boneless chicken breasts (about 2 pounds)

White Pan Gravy:
2 tablespoons flour
1 cup milk
1/2 teaspoon ground pepper
1/4 teaspoon salt

Traditional Mashed Potatoes:
About 5 or 6 large unpeeled potatoes, cut into 4 sections
1 cup milk
4 tablespoons butter (1/2 stick or 1/4 cup)
1 teaspoon pepper
1/2 teaspoon salt.

Preparing the Fried Chicken:
In a small bowl, whisk together the eggs and cups milk. In a 9x13
cake pan, combine the flour, pepper, and salt, mix.

Dip each chicken breast in the egg mixture and then coat with flour.

Repeat this two more times. Transfer dipped chicken to a plate, cover
with plastic wrap, and refrigerate for 1 hour to allow coating to
set. If you are in a hurry, you can skip refrigerating the coated
chicken.

When the chicken is ready, heat the oil in an electric skillet (oil
should be 1/8 to 1/4 inch) to 300 and cook chicken for about 20
minutes. If using a large frying pan, cook over medium heat.
Carefully turn the chicken and cook another 20 minutes. When coating
is golden brown, turn temperature on the skillet back to 225 and cook
another 20 minutes. Keep warm until your gravy has been prepared.

Making the White Pan Gravy:
Transfer about 2 tablespoons of the oil the chicken was frying in and
as many brown bits as possible to a medium sized frying pan. Sprinkle
2 tablespoons of flour to the oil and cook over medium heat for about
1 minute, stirring as it cooks. Gradually whisk in 1 cup of milk and
cook until thickened and bubbly, about 3 to 4 minutes. Add ground
pepper and salt.

Traditional Mashed Potatoes:
In a large pot, cover the potatoes and cook on high until tender.
Pour the potatoes into a colander to drain. Immediately place the
potatoes in a large bowl and mash. Add your butter, salt, and pepper.
Pour in about 1/4 cup of milk and beat with your hand mixer on medium
speed. Add additional milk as needed until the potatoes are the
consistency that you prefer.