The Best Chicken Fried Chicken

    A lot of people really love chicken fried steak and I am one of them but if I had to choose between chicken fried steak and chicken fried chicken, chicken fried chicken would win every time.  Chicken fried chicken is true Southern comfort food.  Turns out moist and tasty every time! 

 

 

For the chicken:

·         4 boneless, skinless chicken breasts

·         2 c. buttermilk

·         1 ½ c. all-purpose flour

·         ½ c. corn starch

·         3 lg. egg, beaten

·         ½ tsp. poultry seasoning

·         ½ tsp. oregano

·         ½ tsp. paprika

·         ¼ tsp. thyme

·         ¼ tsp. salt

·         ¼ tsp. pepper

·         Vegetable oil for frying

·          

For the gravy:

·        2 c. whole milk

·        1/3 c. all-purpose flour

·        ¼ c. butter

·        1 T. butter

·        1 tsp. pepper

·        ¼ tsp. salt

Place the chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until each one is about 1/4 “ thick. Place the chicken breasts into a 9”x13” cake pan and pour the buttermilk over the chicken.  Place in the refrigerator and let soak for 30 minutes.

Once the chicken has soaked, use tongs to pick up each piece of chicken and gently shake the buttermilk off each piece and then place the chicken onto a plate. 

Now set up your dredging station.  Using the buttermilk in the cake pan, pour in the beaten eggs and whisk well.  In a shallow bowl, mix together the flour, cornstarch, herbs and spices together.  Dip each chicken piece into the flour mixture, into the milk/egg combination and then back into the flour.  Do this for each piece of chicken.

In a large cast iron skillet, heat up ½” of oil until it is hot, over medium-high heat,  but not smoking.  Fry each piece of chicken until it is golden brown.  Drain on a paper-towel lined plate. 

As it cooks, prepare the gravy.

For the gravy: 

            In a saucepan, melt the butter over low heat.  Once it has melted, whisk in the flour, salt and pepper.  Once the butter has darkened a bit and smells a bit nutty (1-2 minutes), add in ½ cup of the milk and turn the heat to medium.  Allow the mixture to come to a low simmer and be sure to keep whisking it.  Whisk in milk ½ cup at a time until the gravy has thickened.  If the gravy becomes too thick, just add in a tablespoon or so more of milk.

            Serve the chicken with the gravy over the top. 

             One chicken breast with 2 tablespoons of gravy has roughly 25 carbs.

            Try this with some homemade mashed potatoes, creamy Parmesan creamed corn, and homemade biscuits served with a glass of Southern Iced tea. 

 

            Did you make this?  Let us know how it went in the comment section below!

 

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