Introduction
While its name sounds redundant, Chicken Fried Chicken is a specific Southern staple that differs from traditional “Fried Chicken.” While the latter uses bone-in pieces, “Chicken Fried Chicken” refers to a boneless, tenderized breast prepared using the same breading and pan-frying technique as a Chicken Fried Steak. According to culinary history, this method was popularized in the American South as a way to make lean poultry as hearty and satisfying as beef.
The secret to a 5-star result is the “Double-Dredge”—a process that creates a thick, craggy crust with plenty of “nooks and crannies” to hold the essential Creamy White Gravy. In this guide, we will master the tenderizing process and the science of the cast-iron sear.
Ingredients List
To achieve that iconic “shattered-glass” crunch, we use a combination of buttermilk and seasoned flour.
- The Chicken:
- Chicken Breasts (2 large): Halved horizontally and pounded to an even ½-inch thickness.
- Buttermilk (1 cup): The acid tenderizes the meat while the thickness helps the flour stick.
- Hot Sauce (1 tbsp): Adds flavor and a subtle kick (it won’t make it “spicy”).
- The Seasoned Dredge:
- All-Purpose Flour (2 cups).
- Cornstarch (2 tbsp): The secret to a crispier, lighter crust.
- Spices: 2 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 1 tsp Black Pepper.
- The Frying Fat:
- Vegetable Oil or Lard: Enough for shallow frying (about ½ inch deep).
- The White Gravy:
- 3 tbsp Pan drippings (oil/flour bits), 3 tbsp Flour, 2 cups Whole Milk, and plenty of Black Pepper.
Timing
This recipe moves quickly once the oil is hot, so have your “dredging station” ready.
- Preparation Time: 15 minutes (plus optional 30 min buttermilk soak).
- Cooking Time: 10–12 minutes.
- Total Time: 25–55 minutes.
Data Insight: Pounding the chicken to an even ½-inch thickness is critical. Research shows that uniform thickness allows the chicken to cook through in the exact same time it takes for the crust to turn golden brown, preventing the common issue of a burnt exterior and raw interior.
Step-by-Step Instructions
Step 1: Tenderize and Soak (H3)
Place chicken breasts between plastic wrap and pound with a meat mallet until evenly thin. Submerge the chicken in a bowl with buttermilk and hot sauce.
- Tip: Let the chicken soak for at least 30 minutes. The lactic acid in the buttermilk breaks down the protein fibers, ensuring the chicken is “melt-in-your-mouth” tender.
Step 2: The Double-Dredge (H3)
Whisk the flour, cornstarch, and spices in a shallow dish. Remove a piece of chicken from the buttermilk, let the excess drip off, and coat thoroughly in the flour. Dip it back into the buttermilk, and then back into the flour a second time.
- Tip: After the final flour coating, let the chicken rest on a wire rack for 5 minutes. This allows the “paste” to set, which prevents the breading from falling off in the pan.
Step 3: The Shallow Fry (H3)
Heat ½ inch of oil in a cast-iron skillet to 350°F (175°C). Carefully lay the chicken into the oil (away from you). Fry for 4–5 minutes per side until deeply golden brown.
- Tip: Don’t overcrowd the pan. Frying one or two pieces at a time keeps the oil temperature stable, ensuring a crispier crust.
Step 4: The Pan Gravy (H3)
Drain all but 3 tbsp of oil from the skillet, keeping the browned bits. Whisk in 3 tbsp of flour and cook for 1 minute. Slowly whisk in the milk until thickened. Season heavily with black pepper.
- Tip: If your gravy is too thick, add a splash more milk. If it’s too thin, simmer for another minute. It should be thick enough to “coat” the chicken without running off.
Step 5: Serving (H3)
Place the chicken on a plate and ladle the warm gravy generously over the top.
- Tip: Serve with mashed potatoes or a warm biscuit to complete the Southern experience.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
| Calories | 620 kcal | 31% |
| Protein | 42g | 84% |
| Total Fat | 34g | 44% |
| Carbohydrates | 38g | 14% |
| Sodium | 980mg | 41% |
Common Mistakes to Avoid
- Oil Not Hot Enough: If the oil is below 325°F, the breading will absorb the grease and become soggy rather than crispy.
- Skipping the Pounding: Uneven chicken breasts result in “dry” thin ends and “raw” thick centers.
- Moving the Chicken Too Soon: Let the first side cook undisturbed for at least 4 minutes to ensure the crust is fully bonded to the meat.
Storing Tips for the Recipe
- Fridge: Stays good for 2 days, but the crust will soften.
- Reheating: The Air Fryer is the best way to reheat chicken fried chicken. 3–4 minutes at 375°F will bring back the crunch. Avoid the microwave.
- Gravy: Store the gravy separately and reheat on the stove with a splash of milk.
Conclusion
Chicken Fried Chicken is the ultimate reward for anyone craving the soul of Southern cooking. It’s crispy, savory, and perfectly complimented by the peppery richness of homemade gravy.
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