Jerk Chicken

4 de-boned chicken breast
2 eggs
4 oz. no fat sour cream
1/2 cup buttermilk
1/2 cup self-rising flour for wash
1 tsp. salt for wash
1/4 cup flour for gravy
1/2 tsp. salt for gravy
2 T. Satan's Breath® Jamaican Jerk
1  qt. Crisco oil

In a mixing bowl whip the buttermilk and eggs together to make a wash.  Now in a separate bowl add the flour, salt and Jerk Seasoning together and mix until it is blended evenly.   Pour 2 inches of the oil in a black cast iron skillet and preheat oil to about 350º F.  I use a thermometer.   Now dredge the chicken through the egg mix, then the flour mix.  Carefully put the four chicken breasts in the hot oil and cook until golden brown.  Pour all the grease out of the skillet except about 3T.   Make sure you leave any
crunch from the chicken in the pan too.  Now add 1/4 cup flour and 1/2 tsp. salt  and 1/2 tsp. Jerk to the oil.  Stir constantly to keep from burning. Cook until a dark golden brown.  The combination above is excellent with Creamed potatoes, garden peas and cranberry sauce.  Don’t forget a hot biscuit.