Chicken Fried Chicken

Chicken Fried Chicken is a delightful Southern comfort food that promises crispy, golden-brown chicken breasts smothered in a creamy gravy. It’s a dish that’s hearty, satisfying, and perfect for a cozy family dinner or a special weekend treat.

Tasting Notes

Expect succulent chicken breasts coated in a crispy seasoned crust, accompanied by a creamy gravy that’s rich and flavorful. The combination of tender meat and crunchy coating, all drenched in a savory sauce, creates a mouthwatering experience that’s hard to resist.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 large eggs
• 1/4 cup milk
• Vegetable oil for frying

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• Salt and black pepper to taste

Kitchen Equipment

• Large skillet
• Meat mallet or rolling pin
• Mixing bowls
• Tongs
• Whisk
• Cooking thermometer

Instructions

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/2 inch thick. Season both sides with salt and black pepper.
2. Prepare the Coating: In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. Coat the Chicken: In another shallow dish, whisk together the eggs and milk. Dip each chicken breast into the egg mixture, allowing any excess to drip off, then dredge it in the seasoned flour mixture, ensuring it’s evenly coated on all sides.
4. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes per side, or until they are golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).
5. Make the Gravy: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it’s golden brown. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Season with salt and black pepper to taste.
6. Serve: Serve the chicken fried chicken hot with the creamy gravy drizzled over the top. It pairs wonderfully with mashed potatoes, green beans, or your favorite sides.

Pro Tips

• For extra crispy chicken, double dip the chicken breasts in the egg mixture and flour mixture before frying.
• If you prefer a thicker coating, press the seasoned flour mixture firmly onto the chicken breasts before frying.
• Let the fried chicken rest on a wire rack for a few minutes after frying to help it stay crispy.

Variations

• Substitute buttermilk for the egg and milk mixture for a tangier flavor.
• Add a dash of hot sauce to the egg mixture for a spicy kick.
• Experiment with different seasoning blends for the coating, such as Cajun seasoning or Italian herbs.

FAQs