Chicken Fried Chicken

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As y’all know, I just love my good ole southern comfort foods.  Of course my favorite is fried chicken.  Coming in a close second is moms chicken (country) fried steak. Then there is the combination of both.  Chicken Fried Chicken.

I know.  Some of you out there are rolling your eyes at the word “fried”.  I understand  that it is not the healthiest of all dishes.  Just remember this.  Fried chicken, country fried steak and chicken fried chicken are not everyday meals in my house.  They are meal that I  “treat” my family to have about once a month.  That’s right.  I don’t eat like this everyday but I just can’t pass of a chance to treat myself every now and then with a wonderful southern meal that I grew up with.

Now back to this wonderful dish.  It is best served coated in white gravy and beside a big scoop of mashed potatoes and buttermilk biscuits.  Now that is a SOUTHERN CLASSIC.  I know y’all are going to enjoy it as much as I do.

Ingredients

• • 2 large chicken breasts (boneless, skinless)
  • salt and pepper, to taste
  • 1 cup flour
  • 1  tablespoon baking powder
  • 1 1/2 tablespoons corn starch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • 1 cup buttermilk
  • oil for frying (canola will work, I used Crisco)
  • more salt and pepper, to taste

1. Carefully cut the chicken breasts into 4 cutlets by cutting each in half.   Now pound the four chicken cutlets between two pieces of cling wrap with a meat tenderizer or a rolling pin (or can of green beans…LOL  yes you can use a can laid sideways to pound them out)  until they are about ¼ inch thick.   Be careful that the chicken doesn’t start breaking apart into pieces, if it does you are thin enough.

2. Season both sides of the chicken with the salt and pepper.

3.  In a small shallow dish (pie pans work well for this part) combine the flour, baking powder, corn starch, garlic powder, 1 teaspoon salt, ½ teaspoon pepper and cayenne pepper.   In another shallow dish combine the milk and egg.  Whisk the egg with a fork or whisk until it’s completely combined with the milk.

4. Coat the chicken in the flour and shake off excess, now dip the chicken into the egg mixture letting excess drain off and the back  into the flour mixture to coat.  Now lay on a rack to let the breading dry for about 15 minutes to help adhere.

5.  Use enough oil to coat bottom of pan with about 1/4 inch of oil and heat over medium heat.  Make sure it’s good and hot before adding the chicken. Watch your oil temperature.  If it is too hot it will burn the breading before the chicken cooks through.  Fry the chicken for about 3-3½ minutes per side and the coating is golden and crispy.  Don’t flip too soon or you’ll have to cook again on that side and you’ll end up with soggy chicken.  Turn only once.

6.  Place the cooked pieces on a paper towel lined plate to drain off any attached oil.

7.  Best served with gravy you can make right in the pan you just removed your chicken from.   Here is my granddaughters milk gravy you could use.  Don’t forget the home made mashed potatoes.   Enjoy