I did something this weekend I seldom do anymore. I fried chicken. And it was glorious.
I waited a little too long to get going with this one yesterday so my entire family was positively starving [have mercy! ] on the verge of falling out and fainting [oh lawww! ] writhing around on the floor delirious with hunger [hep us all! ] by the time I got everything on the table. I will admit it was a little torturous to have the whole house smelling like a Colonel Sanders convention at lunchtime to have to wait to take photos.
I doubt too many people would complain about this particular problem when this is what you get to eat for lunch at home while still in your pjs. Am I right or amIright?
It can be quite an undertaking to fry up a good batch of chicken so I don’t do it much. I got a hankering for it this weekend and decided to make “country fried” chicken instead of the traditional bone-in chicken because it’s so much quicker!
When I just use boneless, skinless chicken breasts I call it country fried chicken because, to me, it’s just like country fried steak (just a portion of meat that’s been pounded out or tenderized that’s fried and served with gravy). It cooks up in half the time and tastes every bit as good!
Whether I’m cooking traditional Southern style fried chicken with bone-in, skin-on pieces or thin cutlets for country fried chicken, I use the same recipe and method.
So we can call this one a twofer. Because you’re getting two recipes fer one :o)
Southern Fried Chicken with Milk Gravy
6-8 pieces of chicken (see note below)
1-2 cups buttermilk
Salt & pepper
1/4 cup hot sauce
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (optional)
Cover chicken in buttermilk and marinate for 4-6 hours (or overnight). Drain chicken then lightly season with salt and pepper; set aside.
Whisk together eggs and hot sauce in a shallow bowl; set aside.
Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/4 cup of mixture for gravy. Set aside.
Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 325 degrees if using bone-in pieces or 350 if using boneless (see note below).
Dredge one piece of chicken in flour and shake off any excess. Dip chicken in egg wash and shake off any excess. Dredge chicken back in flour once more taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces.
Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan. Serve with gravy (recipe below).
Note: For traditional fried chicken, use bone-in, skin-on pieces of white and dark meat chicken (I usually cut the breasts into two separate pieces). We will fry these at 325 degrees.
For “country fried” chicken (pictured in this post), use 3-4 large fresh boneless, skinless chicken breasts and follow the below instructions. We will fry these at 350 degrees.
To prepare the “country fried” chicken, cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets ‘er done) until flattened and even in thickness.
1/4 cup flour mixture from above
1/4 cup pan drippings
3 cups milk
Pour off all but 1/4 cup of pan drippings (I usually just eyeball this but if you’re unsure, simply pour off all the oil then measure 1/4 cup and add back to the pan). Whisk in flour and cook over medium heat until roux is light brown (about 2-3 minutes). Slowly whisk in milk. Cook and whisk until gravy is thick and smooth. Add more milk if needed to reach desired consistency. Add salt to taste if necessary.
This recipe was featured at the Weekend Potluck!