Chicken Fried Chicken
A delightful twist on traditional fried chicken, featuring crispy, golden-brown battered chicken breasts. Perfect for gatherings and casual dinners.
Ingredients
For the Chicken
- 1.5 cups buttermilk Use regular milk with a splash of vinegar as an alternative.
- 1 large egg Helps in marinating the chicken.
- 1 tbsp hot sauce For a flavorful marinade.
- 4 pieces thinly sliced chicken breasts Trim off excess fat for best results.
For the Coating
- 2 cups all-purpose flour Sift to avoid lumps.
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt Adjust to taste.
- 1 tsp black pepper
- 1 tsp garlic powder
For Frying
- 1 inch vegetable oil Heat until shimmering but not smoking.
For the Gravy
- 1/4 cup reserved frying oil
- 1/3 cup flour
- 2 cups whole milk May substitute with non-dairy alternatives.
- salt and pepper to taste
Instructions
Preparation
- Begin by mixing buttermilk, egg, and hot sauce in a large bowl. Submerge the chicken in the marinade and let sit for at least 30 minutes.
- In another bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder. Mix well.
Cooking
- Pour enough oil into a large frying pan to cover the bottom (about 1 inch deep) and heat over medium-high until shimmering.
- Remove chicken from the marinade, shaking off excess liquid, and dredge in the seasoned flour mixture.
- Carefully place chicken in the hot oil, frying for 5-7 minutes per side until golden brown and cooked through.
- Once cooked, transfer chicken to a wire rack or paper towel-lined plate to drain excess oil.
Preparing Gravy
- In the same pan, reserve oil and add flour. Whisk and cook until lightly browned.
- Gradually whisk in milk, stirring until thickened. Season with salt and pepper to taste.
Notes
With leftovers, store in an airtight container for up to 3 days. For freezing, freeze cooked chicken in a single layer, then transfer to a freezer bag for up to 3 months.