Chicken Fried Chicken
Chicken Fried Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
For the Marinade
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Dredge
- 4 cups all-purpose flour
- 2 1/2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
For Frying
- 3 cups cooking oil, neutral oil suitable for deep frying, as needed
For Serving (Optional)
- 1 cup gravy, warm, as needed
- 1/4 cup bacon bits, as needed
- 2 cups mashed potatoes, warm, as needed
- 1 cup green beans, cooked, as needed
- 2 pieces cornbread, as needed
Instructions
- 1
Carefully slice each boneless, skinless chicken breast horizontally through the middle to butterfly it, aiming for even thickness.
⏱️ 5 min
- 2
Place one butterflied chicken breast on a cutting board. Cover it with a piece of plastic wrap. Using a meat mallet, or a heavy pan, pound the chicken until it is much thinner and larger, about 1/4 to 1/2 inch thick.
⏱️ 5 min
- 3
In a large bowl, combine the buttermilk, hot sauce, 2 1/2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Whisk all ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Add the pounded chicken breasts to the marinade. Ensure each chicken breast is nicely and completely coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for best results.
⏱️ 5 min
- 5
In another large bowl, combine the all-purpose flour, 2 1/2 tablespoons of salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 teaspoons of smoked paprika, and 1 teaspoon of cayenne pepper. Whisk all the dry ingredients together until well combined.
⏱️ 5 min
- 6
Pour enough cooking oil into a large, heavy-bottomed pan (such as a cast iron skillet) to reach a depth of about 1 inch. Heat the oil over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Remove a marinated chicken breast from the refrigerator, allowing any excess marinade to drip off. Place it into the flour dredge, pressing it down slightly to ensure the flour adheres well and the chicken is fully coated.
⏱️ 2 min
- 8
Carefully place the coated chicken breast into the hot oil. Do not overcrowd the pan; cook in batches if necessary. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 9
Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken breasts.
⏱️ 3 min
- 10
Serve the chicken fried chicken immediately, optionally over mashed potatoes, topped with gravy and bacon bits, and accompanied by green beans and cornbread.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fried Chicken
For the Chicken
- 4 boneless, skinless chicken breasts
For the Marinade
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Dredge
- 4 cups all-purpose flour
- 2 1/2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
For Frying
- 3 cups cooking oil, neutral oil suitable for deep frying, as needed
For Serving (Optional)
- 1 cup gravy, warm, as needed
- 1/4 cup bacon bits, as needed
- 2 cups mashed potatoes, warm, as needed
- 1 cup green beans, cooked, as needed
- 2 pieces cornbread, as needed
Instructions
- 1
Carefully slice each boneless, skinless chicken breast horizontally through the middle to butterfly it, aiming for even thickness.
⏱️ 5 min - 2
Place one butterflied chicken breast on a cutting board. Cover it with a piece of plastic wrap. Using a meat mallet, or a heavy pan, pound the chicken until it is much thinner and larger, about 1/4 to 1/2 inch thick.
⏱️ 5 min - 3
In a large bowl, combine the buttermilk, hot sauce, 2 1/2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Whisk all ingredients thoroughly until well combined.
⏱️ 5 min - 4
Add the pounded chicken breasts to the marinade. Ensure each chicken breast is nicely and completely coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for best results.
⏱️ 5 min - 5
In another large bowl, combine the all-purpose flour, 2 1/2 tablespoons of salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 teaspoons of smoked paprika, and 1 teaspoon of cayenne pepper. Whisk all the dry ingredients together until well combined.
⏱️ 5 min - 6
Pour enough cooking oil into a large, heavy-bottomed pan (such as a cast iron skillet) to reach a depth of about 1 inch. Heat the oil over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Remove a marinated chicken breast from the refrigerator, allowing any excess marinade to drip off. Place it into the flour dredge, pressing it down slightly to ensure the flour adheres well and the chicken is fully coated.
⏱️ 2 min - 8
Carefully place the coated chicken breast into the hot oil. Do not overcrowd the pan; cook in batches if necessary. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 9
Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken breasts.
⏱️ 3 min - 10
Serve the chicken fried chicken immediately, optionally over mashed potatoes, topped with gravy and bacon bits, and accompanied by green beans and cornbread.