Chicken Fried Chicken

We blog about this recipe here.

Chicken Fried Chicken

very slightly adapted from HomesickTexan.com

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 1/2 c flour
  • 1/2 tsp Diamond kosher salt
  • 1 tsp black pepper (or a little less, if you’re not a black pepper fan)
  • 1/4 tsp cayenne
  • 2 eggs
  • 1 c buttermilk
  • Oil for frying
  • Cream gravy for serving (see below)

Pound the breasts until they are 1/4 inch thick

Mix together the flour with the salt, black pepper, and cayenne and place on a plate. Whisk together the eggs with the buttermilk. Lightly sprinkle the breasts with salt and pepper then dredge each into the flour. Dip the flour-coated breasts into the eggs and then dredge in the flour again. Place the breaded chicken breasts on a sheet pan.

Heat up the oven to 200°F. In a large heavy skillet, such as a cast-iron skillet, on medium-high heat up an inch of oil to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying.

Working in batches, gently lower each breast into the oil and cook for 2 minutes per side, or until lightly browned, turning once. Drain on a paper towel and place in the oven while you fry the remaining breasts.

Serve with cream gravy.

Cream Gravy:

  • 2 T pan drippings, bacon grease, or vegetable oil
  • 2 T all-purpose flour
  • 1 1/2 c whole milk
  • 1 tsp black pepper
  • 1/2 tsp Diamond kosher salt

Combine the fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a roux is formed.

Add milk slowly to the skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add the pepper and salt then taste and adjust seasonings. 

If the gravy is too thick, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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