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Quick Notes: If you wanted to use this recipe for some country fried steak instead, go for it. I just love chicken, and this country fried chicken recipe is a favorite of mine. It’s just the right amount of crisp and flavor. It is a little spicy because it’s me, but it works out to be pretty fantastic. You can omit the spice element if you wish.Â
Ingredients
- 2 large chicken breasts, halved (as though you were going to butterfly it, but just went through)
- a whole bunch of vegetable oil for frying
- 2 cups chicken stock
- 1/2 heavy whipping cream
- 1 pint buttermilk
- 3 eggs
- 1/2 cup milk
- 1 1/2 cup flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- salt and pepper.
Instructions
- After cutting your chicken, put it in a Tupperware or freezer bag and dump the buttermilk over it. Refrigerate for one hour prior to cooking. Â
- In a large pot (or whatever you like to fry in. Cast iron is cool if you're comfortable with it) heat cooking oil to about 350 degrees. You want at least two inches of oil in the bottom of the pan.Â
- Mix together flour and all the other dry ingredients in a shallow dish or on a plate until fully combined. Immediately remove about a quarter cup of the flour mixture and set aside.Â
- In another shallow dish, mix together your eggs and milk. Whisk it well.
- Dredge your chicken through the flour mixture, then through the milk/egg mixture, then back through the flour mix again. This double-dip method is what's going to generate all that delicious crunch. Â
- Toss those bitches in your preheated oil. Don't crowd the pan. No, seriously. Stop yourself from crowding the fuckin pan.Â
- Cook each piece for about three minutes on each side. Remove to a paper towel-lined plate or a rack over paper towels to drain the grease. Do this until all pieces are cooked.Â
- Drain just about all the oil. Leave enough in the bottom to make a roux and definitely keep the "drippings" and all the crap in the bottom. I know it looks gross, but it's going to give the gravy flavor.
- Return the pan to the heat, and add in your flour mixture. stir it to combine it with the grease. If you feel like you didn't leave enough grease just toss some butter in there. It'll be fine. I usually eyeball this process because it's just gravy. It's not a chem project or anything.
- Once your roux is sufficiently roux-ed, whisk in your chicken stock. Once that comes to simmer, dump in our heavy whipping cream. Bring it back to a simmer. It should be thickening pretty well here.
- Remove the gravy from the heat and let it cool about five minutes. Plate your chicken and serve with gravy.Â
If you wanna get extra country goodness in here, try it with a side of Coleslaw or Cornbread and Honey Butter.
