Yield: 6

Adapted from many

Chicken-fried chicken is a flattened chicken breast that is dredged in flour, then dunked into an egg and buttermilk wash, and then back into the flour again.

• 6-8thin sliced chicken breasts
• 2cups flour
• 2tsp baking powder
• 1tsp baking soda
• 1tsp salt
• 1tsp pepper
• 1tsp garlic powder
• 1½cup buttermilk
• 1egg
• 1TBS hot sauce (optional)
• oil for frying

Gravy:

• ¼cup reserved oil from frying
• ⅓cup flour
• 2cup milk
• salt & pepper

In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.

In another bowl whisk together buttermilk, egg and hot sauce (optional).

Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.

Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

Place chicken in pan and fry on each side 3-5 minutes until golden-brown, remove and drain on paper towel lined plate, repeat with all chicken.

To make your gravy, in large pan add ¼” of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.

Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.

Pour gravy over individual chicken before serving.

Notes:

We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half horizontally.

Adjust seasoning in the flour and gravy to your liking.