Crispy fried chicken fried chicken is my husbands weakness! My husband loves me (like a lot), but I’m pretty sure my wife status goes up to platinum when I cook this southern favorite.Every year as my husbands birthday approaches I ask him what he wants for his big day. For the last 4 birthdays his answer has been the same… “I want that crispy fried chicken dinner you made last year! That stuff is sooo good!” Food is the way to his heart, and I’m totally okey with that!
Now I know some of you out there are wondering how the heck chicken fried chicken is different from regular old fried chicken. Well my answer is this…If your from the midwest or south, I know you know the answer already. I moved to Indiana when I was 10 years old and consider myself very educated in double fried anything. But for the rest of you, the simple answer isn’t really all that complicated. It may be fried a little differently then regular fried chicken but the biggest difference is that its served with gravy!
The best thing about chicken fried chicken is that it cooks way faster then ordinary fried chicken. It just takes a few short minutes of frying time on each side and its done. Its perfectly Crispy on the outside and juicy and tender on the inside. I ALWAYS serve it with mashed potatoes. I mean if your making the gravy already you might as well right?! Plus hubby says its a package deal! Oh ya and don’t forget the green beans… gotta keep that heart healthy.
Chicken Fried Chicken with Homemade Gravy
6 boneless chicken breasts – cut horizontally into cutlets
2 cups of buttermilk (I made my own by adding 4 tablespoons of white vinegar to 2 cups of milk. Let sit for 5 minutes then prepare recipe as follows)
1/2 cup of milk
4 cups of flour
4 tablespoons of Tony Charchere’s Original Creole seasoning (OR)
*if you don’t have Tony Charcheres seasoning (which is my favorite and I use it in so many recipes) then add the following ingredients:
2 tablespoons garlic powder
1 teaspoons cayenne pepper
2 Tablespoons paprika
Salt and pepper to taste
Oil for frying (I use canola)
1/4 cup pan drippings from fried chicken
5 tablespoons flour
2 cups chicken stock or broth
1/2 cup of milk
salt and pepper to taste
- Lay out a sheet of plastic wrap over a cutting board. Place chicken cutlets on top of plastic covered cutting board and cover the tops with another layer of plastic wrap. Pound each chicken cutlet flat. Try to get an even thickness to each piece.
- Place pounded chicken cutlets into a large bowl. Add 2 at a time and pour buttermilk over each layer until filled. Cover with plastic wrap and refrigerate for 2 hours or overnight.
- In a pie pan or shallow dish mix flour and dry seasonings (or Tony Charchere’s seasoning) together till combined.
- In a separate dish wisk together milk and eggs.
- Add oil to skillet, about 1/4 inch deep. Heat oil on medium high or until it reaches 350 degrees.
- While oil is heating, dredge chicken cutlets in flour mixture on both sides and set aside on a plate.
- Once oil has reached desired temperature, dip a cutlet in the milk/egg mixture and then again back into the flour mixture. Place in the oil and let it cook approximately 3 minutes on each side until golden brown. I do this stage in batches of 2. Two breasts per batch until I’ve fried them all.
- Place cooked chicken cutlets on a cooling rack over a baking sheet or plate lined with paper towels. The cooling rack works better if you have one on hand.
- Drain excess oil from frying pan leaving about 1/4 inch drippings.
- Lower cooking temperature to medium low.
- Wish in flour until its absorbed all the oil and drippings.
- Slowly whisk in the chicken broth and bring to a boil.
- Whisk constantly and reduce temperature to low.
- When gravy starts to thicken, add milk a little at time until you reach desired consistency.
- Add salt and pepper to taste and serve over chicken.
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