Chicken Fried Chicken is the ultimate comfort food. Crispy, juicy chicken packed with flavor - better than fried chicken! The ratio of crisp golden coating to juicy chicken is higher, so you get more of that delicious crispy coating with every bite. And that is the best bit of the fried chicken! This is quick to cook and so much easier to make at home that you think! Serve it with mashed potatoes, green beans, and white gravy for an authentic southern comfort food dinner! A family favorite!
Mix the buttermilk, in a non-metallic bowl, with salt and black pepper.2 cups/ 480ml buttermilk1 tsp salt1 tsp black pepper
Lay your chicken breast flat on the board, then keeping your knife parallel to the chopping board, use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat until you have two plump fillets.Repeat with the second chicken breast.Cover the chicken with parchment paper or plastic wrap and then use the smooth side of a a meat mallet or a heavy bottomed pan, to flatten the chicken to an equal thickness. 2 large chicken breasts
Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour.
Remove the chicken fillets from the buttermilk and whisk one egg into the buttermilk.1 egg
Dip the chicken into the seasoned flour until it has a light coating. Then dredge it into the buttermilk and egg mixture. Place chicken back into the flour mixture and turn to coat fully.
Place the coated chicken on a plate.
Pour 1 cup of vegetable/canola oil into a large heavy-based skillet/frying pan and place over medium heat.1 cup/ 250ml vegetable oil
The oil wants to be at around 340ºF/170ºC. If you have a thermometer, you can use it. If not, drop a little bit of the flour coating into the oil. It should instantly sizzle and bubble, but not burn.
Cook the chicken fillets two at a time.
Carefully slide the chicken into the hot oil and cook for 2 minutes on each side or until lightly browned. Only turn each fillet once; this helps to develop the crust.
Drain the chicken fried chicken on a piece of kitchen paper towel and place it in the oven while you fry the next two fillets breasts.
Serve immediately. (see note 1)
Notes
Serve immediately with:
Traditional: Mashed potato, green beans, and white gravy (click for full post or see the recipe below)
Not a fan of white gravy: try this fantastic brown gravy!
Brunch: Hash brown, sunny side up egg and fried mushrooms.
Lunch: Stuff in a bread roll with lettuce and mayo.
A bit out there but so good: Serve it with a side of cheesy pasta.