Chicken Fried Chicken

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Chicken Fried Chicken is a crispy, golden-brown chicken cutlet coated in seasoned flour and fried to perfection. It’s like a classic fried chicken, but with tender chicken breasts or thighs that are thinly sliced for an extra crunchy texture. Here’s a lighter version that’s still delicious and satisfying!

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs), pounded to ½-inch thickness
  • 1 cup (120 g) all-purpose flour (or almond flour for a gluten-free option)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large egg, beaten
  • ¼ cup (60 ml) buttermilk (or regular milk with 1 tsp vinegar added)
  • 1 tbsp hot sauce (optional, for extra flavor)
  • 1-2 tbsp vegetable oil or olive oil, for frying

For the Gravy (Optional):

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup (240 ml) chicken broth
  • ¼ cup (60 ml) milk
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chicken:
    • Pound the chicken breasts (or thighs) to an even ½-inch thickness for quick, even cooking.
    • In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
    • In another shallow bowl, mix the egg, buttermilk, and hot sauce (if using).
  2. Coat the Chicken:
    • Dip each chicken piece first into the egg mixture, making sure it’s fully coated.
    • Then dredge it in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
  3. Fry the Chicken:
    • Heat 1-2 tablespoons of oil in a large skillet over medium heat. Once hot, carefully add the coated chicken pieces to the skillet.
    • Cook for 4-5 minutes per side, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
    • Remove the chicken and set aside on a paper towel-lined plate to drain excess oil.
  4. Make the Gravy (Optional):
    • In the same skillet, melt butter over medium heat, scraping up any browned bits from the chicken.
    • Stir in the flour and cook for 1-2 minutes to make a roux.
    • Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps.
    • Let the gravy simmer for 3-5 minutes until it thickens. Season with salt and pepper to taste.
  5. Serve:
    • Serve the crispy chicken fried chicken with a generous pour of gravy on top (if desired).
    • Pair with mashed potatoes, green beans, or a side salad for a complete meal!

Tips:

  • For extra crunch, double-dip the chicken: dip it in the egg mixture, coat it with flour, then dip it back in the egg mixture and coat it again with flour.
  • Use a thermometer to ensure the oil is at the right temperature (around 350°F/175°C) for frying. This ensures crispy chicken without being greasy.
  • If you prefer a healthier option, try baking the chicken at 400°F (200°C) for about 20 minutes, flipping halfway through, for a lighter version.

This Chicken Fried Chicken is a comforting dish with a crispy exterior and juicy interior, perfect for any occasion!

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