Chicken Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
6-8 thin sliced chicken breasts
→ Breading
02 -
2 cups all-purpose flour
03 -
2 tsp baking powder
04 -
1 tsp baking soda
05 -
1 tsp salt
06 -
1 tsp black pepper
07 -
1 tsp garlic powder
08 -
1 1/2 cups buttermilk
09 -
1 large egg
10 -
1 Tbsp hot sauce
11 -
Vegetable oil for frying
→ Gravy
12 -
1/4 cup reserved frying oil
13 -
1/3 cup all-purpose flour
14 -
2 cups milk
15 -
Salt and pepper to taste
# Instructions:
01 -
Heat oil in a deep fryer or large pan to 165°C (325°F). Ensure oil is a few inches deep for proper frying.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder until well combined.
03 -
In a separate bowl, whisk together buttermilk, egg, and hot sauce until smooth.
04 -
Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Press the flour firmly onto the chicken to ensure good adhesion.
05 -
Carefully place breaded chicken into the hot oil and fry each side for 3-5 minutes until golden brown. Remove and drain on paper towel-lined plate. Continue with remaining chicken.
06 -
In a large pan, heat 1/4 cup of the reserved frying oil over medium-high heat. Add flour and stir until completely absorbed, cooking for about 1 minute to eliminate raw flour taste.
07 -
Gradually whisk in milk and continue stirring until the mixture thickens. Season with salt and pepper to taste.
08 -
Pour hot gravy over individual chicken portions before serving.
# Notes:
01 -
For extra crispy chicken, allow the breaded pieces to rest for 10 minutes before frying.
02 -
The internal temperature of properly cooked chicken should reach 74°C (165°F).