Chicken Fried Chicken

One of my favorites! This is the perfect way to prepare a chicken breast! It’s flavorful, juicy, crunchy, and topped with rich, creamy gravy. It screams home cooking!

My kids always make fun of me when we go out to eat because this is one of my go to orders! I just love the crunchy of the chicken and the gravy just sends it over the top!

What is the difference between country fried chicken and chicken fried chicken?

Nothing. They are exactly the same just different names. It seems to be a regional distinction. Plus a chicken fried steak, the meat is beef, usually a cubed steak.

Oil or shortening?

Most traditional southern cooks prefer shortening (like Crisco) to fry chicken but you can use any frying oil like vegetable or peanut oil to fry it in as well. I use vegetable oil.

Does it matter what size of chicken breast you use?

I usually purchase 2 pounds of chicken which is roughly 4 chicken breasts. If the chicken breasts are super big and thick, I will pound it out to ½ inch thickness. We want the chicken to cook evenly and the best way to do that is to make sure the chicken breast is uniform in size.

What is a good side for chicken fried chicken?

Mashed Potatoes is the obvious choice because it is perfect for that cream gravy! But a long grain rice would pair well with it. I love hearty veggies or a green, crisp salad. Don’t forget a nice dinner roll or cornbread to slop up that yummy gravy.

Chicken Fried Chicken

HOW TO MAKE COUNTRY GRAVY:

1. Using about 1/4 cup of your cooking oil add it to a heavy bottomed skillet and heat at medium heat.  If you are using a deep fryer, replace the oil with a 1/4 cup butter, and melt.
2. Whisk in 1/3 cup flour until combined and keep whisking for about 1 minute.
3. Slowly add in 1 cups milk and a cup of chicken broth a little at a time continually whisking until all lumps are gone and gravy has thickened up.
4. Add in salt and pepper to your liking.
5. To be a little extra, we cut up little pieces of leftover steak and add it to the gravy.

Chicken Fried Chicken

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Ingredients

• Marinade
• 3 lbs. chicken thighs and legs
• 1 cup buttermilk
• 2 tsps. salt
• 2 tsps. white pepper
• 2 tsps. garlic salt
• Crispy Coating:
• 1 ½ cups rice flour
• 1/2 cup cornstarch
• 1 Tablespoon salt
• 1 Tablespoon black pepper
• 1 Tablespoon garlic salt
• 1 tsp celery salt
• 1 Tablespoon paprika
• 2 tsps. baking powder
• 1 tsp chilli flakes
• vegetable oil for deep frying – (at least 1 litre/four cups)
• Gravy:
• 1/4 cup reserved oil from frying in skillet or 1/4 cup butter
• 1/3 cup flour
• 1 cup milk
• 1 cup chicken broth
• Salt & pepper, to taste
• cut pieces of extra steak: optional

Instructions

1. Cover each chicken breast with plastic wrap. Use a meat tenderizer and pound the chicken flat, about 1/2 inch thick.
2. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
3. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 cups of oil.
4. Mix together the crispy coating ingredients in a small bowl.
5. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
6. Cook for 4 to 5 minutes on 355 degrees until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. If it’s not done but the skin is getting too dark, continue cooking it in the oven on 200 degrees.
7. Place on a tray in the oven to keep warm while you cook the rest of the chicken. 

8. To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.

9. Slowly add in your milk and chicken broth whisking to blend and heat until thickened then stir in salt and pepper to desired taste.

10. Pour gravy over individual chicken before serving.

Chicken Fried Chicken

Why Soak Chicken in Buttermilk?

• It enhances the tenderness and flavor of the chicken, as it contains enzymes that help break down the protein fibers.
• It helps the breading to stick to the chicken much better by providing grip.
• It has fat and acids that help break down the outer skin which results in a crispier outer crust.

Buttermilk Substitutes

• ½ cup milk + 1 ½ cups sour cream
• 4 tablespoons milk + enough plain yogurt to make 2 cups.
• 2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
• 2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Did you try our Chicken Fried Chicken? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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