Poultry
Southern
Yield: 2-4
Author: Tammy Nichols
Chicken Fried Chicken - Master Cookbook Recipe # 517

Chicken Fried Chicken - Master Cookbook Recipe # 517

This Chicken Fried Chicken is a Southern classic that brings the ultimate crunch to your dinner table. By pounding the chicken breasts thin and giving them a quick buttermilk soak, we ensure every piece is incredibly tender on the inside with a perfectly seasoned, golden-brown crust on the outside. It’s the kind of comfort food that pairs perfectly with a big helping of creamy gravy and mashed potatoes.

This is recipe #517 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 8 minTotal time: 23 min Rest Time: 10 min
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Ingredients

  • 2 Boneless skinless chicken breasts
  • 1-1/2 cups Self-rising flour
  • 1/4 cup Buttermilk (whole is best; sour cream is a great substitute)
  • Salt & black pepper to taste
  • Oil (corn or peanut oil for frying)

Instructions

  1. Prep the Chicken: Cut each chicken breast lengthwise into two thinner, equal pieces. Place them in a gallon-sized bag and pound them flat to about 1/2-inch thickness.
  2. Season and Soak: Remove the chicken from the bag and season one side with salt and pepper. Pour the buttermilk over the chicken and turn to coat each piece thoroughly.
  3. Dredge: Place the self-rising flour in a shallow dish. Take each piece of chicken and coat it well in the flour, pressing it on so it sticks.
  4. Rest: Crucial Step! Let the battered chicken rest for 10 minutes before frying. This helps the coating stay on during the cooking process.
  5. Fry: Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry the chicken for 3 minutes per side until it’s a beautiful golden brown and cooked through.
  6. Serve: Use those delicious pan drippings to prepare a fresh batch of gravy (Recipe #169) to pour over the top!

Notes

Tammy’s Tips: The most important thing is to watch your heat,don't let those pan drippings burn, or your gravy won't have that sweet, savory flavor we're looking for! If they do happen to burn, don't worry,just wipe out the skillet and start your gravy with a little fresh butter instead. Letting that batter rest for 10 minutes is the secret to getting that perfect, craggy crust that stays on the chicken!