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Chicken Fried Chicken

Chicken Fried Chicken

Chicken Fried Chicken is a quick and delicious meal that's on the table faster than takeout. This recipe is a modern twist on a classic, capturing the essence of cherished memories with simple ingredients and easy-to-follow steps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
For the Breading:
  • 1 cup all-purpose flour
  • 1/2 cup milk or buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for a little kick
For Cooking:
  • 1/4 cup vegetable oil

Equipment

  • Plastic wrap
  • Meat mallet
  • Rolling pin
  • Shallow dish
  • Large Skillet
  • Wire rack
  • Paper towels

Method
 

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness. Season with salt, pepper, garlic powder, and paprika.
  2. In a shallow dish, whisk together the milk or buttermilk and the egg. In another shallow dish, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  3. Dip each chicken breast in the milk mixture, then dredge in the flour mixture, ensuring it's fully coated. Press the flour mixture into the chicken to help it adhere.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the skillet, being sure not to overcrowd.
  5. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  6. Remove the chicken from the skillet and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.

Notes

To prevent the chicken from becoming soggy, make sure your oil is hot enough before adding the breaded chicken. Using a thermometer to check the oil's temperature (around 350°F) can be very helpful. Furthermore, avoid overcrowding the pan. Overcrowding causes the oil temperature to drop, resulting in uneven cooking and greasy chicken. Cook in batches if necessary. When pounding the chicken, make sure to do it evenly to ensure it cooks at the same rate. Lastly, don't skip the wire rack for draining. This allows air to circulate around the chicken, keeping the breading crispier for longer. Experiment with different spices and herbs in your flour mixture to customize the flavor of your Chicken Fried Chicken. A pinch of onion powder, dried thyme, or even a dash of smoked paprika can add a unique twist.