This is one of my favorite comfort meals! The chicken is crisp and juicy, the gravy creamy and spicy. Ah, this meal just makes me feel happy. We serve this dish with a big scoop of our Perfect Mashed Potatoes and whatever vegetable we happen to have on hand. No matter what, this down home dinner is a family favorite and one of our most requested recipes!
If you love chicken fried steak, you gotta give chicken fried chicken a try. It's thinner than skin-on, bone-in fried chicken, which means the ratio of breading to meat is higher. In other words, it's crispy AF.
Tips for the Perfect Chicken Fried Chicken
This chicken recipereally isn’t that different from regular fried chicken. The method of breading and frying are the same, but this meal is usually served with country gravy, just like chicken fried steak.
One thing I love about this recipe is you don’t have to fry itfor as long as you would have to fry whole chicken pieces. It only takes a few short minutes on each side to cook these chicken pieces all the way through. Make sure to butterfly (slice in half) large chicken breasts or pound them with a mallet until the breasts are about a half inch thick and they’ll cook up in no time!
Marinate or soak your chicken in the buttermilk mixture outlined in the recipe card below for at least three hours, preferably overnight. This ensures your chicken is full of tenderness and flavor.
This Chicken Fried Chicken tastes delicious with fresh or frozen corn (check out how to cook frozen corn the right way, green beans or peas, as well as a side salad. But you could add a side of asparagus, broccoli, our Oven Roasted Vegetables.
4 boneless skinless chicken breasts
1 c. whole milk or buttermilk
1 large egg
3/4 c. all-purpose flour
1/4 c. cornstarch
1 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Vegetable oil, for frying
Place chicken breasts between 2 pieces of plastic Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick.
Set up dredging station: In one shallow bowl Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices.
Dredge each piece of chicken in milk then in flour mixture Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy.
In a large skillet over medium heat In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat.
Cook chicken: In a large skillet over medium heat Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate.
What is the difference between fried chicken and chicken fried chicken?
Fried chicken is a general term that can cover any chicken that is fried, but typically refers to bone-in chicken that is deep fried. Chicken-fried chicken is a play/variation on chicken-fried steak. Chicken fried steak is a large, thin, boneless piece of beef that is breaded and fried.
Why do you soak chicken in milk before frying?
These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. The marinade will yield for a better result especially when you plan to fry the chicken.
Why is it called chicken fried chicken?
Chicken fried steak got its name around the mid-1900s because it's prepared the same way as fried chicken, with both egg and flour for the breading. The outside is usually crispier, and the meat can be either pan-fried or deep-fried.
Is fried chicken healthy?
Sure, she says, "chicken can be a healthy food, but if you bread it and fry it in oil, you're going to be adding more calories from fat, and it's likely that trans fats will be in that fat.
How do restaurants get chicken so tender?
It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.
What is broasted fried chicken?
Broasting is a method of cooking chicken and other foods using a pressure fryer using techniques invented by L. A. M. Phelan and marketed by the Broaster Company. The method essentially combines pressure cooking with deep frying to pressure fry chicken that has been marinated and breaded.