Chicken Fried Chicken

1. 1
   prep · ~7 min

   Pound the chicken breasts to an even thickness.

   1.Place each chicken breast between two sheets of plastic wrap.

   2.Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness.

   3.Season both sides of each piece lightly with a pinch of salt and pepper.

   TIPEven thickness ensures the chicken cooks uniformly—no dry edges or undercooked centers.
2. 2
   prep · ~10 min

   Soak the chicken in buttermilk.

   Place the pounded chicken breasts in a shallow dish and pour the buttermilk over them. Turn to coat evenly. Let soak for 10 minutes at room temperature.

3. 3
   prep · ~3 min

   Set up the breading station.

   1.In a shallow bowl, whisk together 1.5 cups flour, garlic powder, onion powder, and smoked paprika.

   2.In a second shallow bowl, beat the 2 eggs.

   3.Remove chicken from buttermilk; let excess drip off but do not pat dry.

   TIPKeep one hand for dry ingredients and the other for wet to avoid 'claw hand'—it really works.
4. 4
   mix · ~8 min

   Bread the chicken cutlets.

   1.Dredge each chicken piece in the seasoned flour, pressing to adhere. Shake off excess.

   2.Dip into the beaten egg, coating both sides.

   3.Press back into the flour mixture for a second coat, creating a craggy, thick crust.

   4.Place breaded cutlets on a wire rack and rest 5 minutes for the coating to set.

   TIPResting the breaded chicken helps the crust stay on during frying instead of floating off in the oil.
5. 5
   fry · ~15 min

   Fry the chicken until golden and cooked through.

   1.Heat 1.5 cups oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C).

   2.Carefully lay 2 cutlets into the hot oil—do not crowd the pan.

   3.Fry 4-5 minutes per side until deeply golden brown and internal temperature reads 165°F (74°C).

   4.Transfer to a wire rack over a baking sheet; keep warm in a 200°F oven while frying the remaining batch.

   TIPKeep the oil between 325°F and 350°F. If it drops too low, the crust absorbs oil and turns greasy.
6. 6
   mix · ~10 min

   Make the cream gravy.

   1.Pour off all but 3 tablespoons of the frying oil from the skillet, keeping the browned bits in the pan.

   2.Place skillet over medium heat. Whisk in 3 tablespoons flour and cook until golden and nutty-smelling, about 2 minutes.

   3.Slowly whisk in the milk and water. Cook, stirring constantly, until thickened and bubbly, 3-4 minutes.

   4.Season gravy with 1 pinch salt and 1 pinch black pepper.

   TIPScrape up every bit of the brown fond from the pan bottom—that's pure flavor for the gravy.
7. 7
   serve · ~1 min

   Serve the chicken fried chicken hot with cream gravy.

   Place each crispy chicken cutlet on a plate and ladle a generous amount of cream gravy over the top. Serve immediately with mashed potatoes and your favorite vegetable side.

Cuisines we love