Chicken Fried Chicken

How about a good ol’ homestyle recipe! Chicken Fried Chicken is the perfect comfort food that makes a delicious addition to your Sunday Funday family meal! It’s perfectly fried chicken cutlets with a pan gravy that will knock your socks off! All your family will be impressed and run to the dinner table when this is on the menu. Let’s make it!

Chicken Fried Chicken

Melissa Jo

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Ingredients

  

• 4-6 chicken cutlets if you can’t find thin chicken cutlets, then butterfly the chicken breasts and pound them thin with a meat tenderizer
• 1 tbsp. garlic powder
• salt and pepper to taste
• 1 tbsp. of Lawry’s
• 1/4 tsp. of chicken bouillon powder
• 2 tbsp. of seasoned all purpose flour the same flour you dredged your chicken in will be used for the gravy
• 2 tbsp. of the oil you fried the chicken in if it’s too brown and burnt after frying substitute 2 tbsp. of butter
• 1-2 cups of all purpose flour for dredging the chicken
• 3 eggs
• 1/2 cup of milk for the egg wash
• 1 cup of milk for the gravy
• about 1/2 cup or so of vegetable or canola oil

Instructions

 

• Clean your chicken breasts, pat them dry, and make sure they are room temperature. Then use parchment paper underneath and on top of the chicken cutlets and pound them out with a meat mallet or anything that can flatten the meat (rolling pin, muddle, bottle of wine) (about ¼ inch thick)
• OR just buy chicken cutlets that are already thin
• season the chicken breasts with 1/2 tbsp. of Lawry’s, 1/2 tbsp. of garlic powder, salt (just a light sprinkling of salt), and pepper (set aside about 20-30 minutes to let seasoning soak in the chicken
• add a cup or so of flour to a shallow dish (like a pie plate) and add the other 1/2 of Lawry’s, the other half of garlic powder, salt, and cracked black pepper to the flour and whisk together
• whisk together the eggs & milk in a bowl
• dredge the chicken in this order:
• flour
• egg wash
• flour (pack the flour in good on the last dredge and let the excess fall off)
• when the oil is hot (at about medium -medium high heat) add the chicken and fry about 5 minutes or so each side. Fry until golden brown. Set aside on a rack once they are done
• note- you are not deep frying. just fill the pan with enough oil so that the oil rises to about 1/2 the edge of the chicken
• get rid of most of the oil, but keep about 2 tbsp. worth of oil in the pan
• add 2 tbsp. of seasoned flour to the oil
• whisk continuously for about 2-3 minutes
• add in a cup or so of milk and whisk on a medium heat continuously until a nice thick gravy emerges
• add more milk if needed to achieve the consistency you desire
• add 1 tsp. of the chicken bouillon powder to the gravy and stir
• add salt and pepper if needed
• pour that gravy over the chicken and serve! ENJOY!

Notes

• Chicken breasts: buy chicken cutlets at your grocery since they are already thin pieces. If you can’t find cutlets, purchase chicken breasts and butterfly them before you start preparing.

• Cook ware: A skillet, this is my favorite to use for nearly everything since it goes from stovetop to oven- https://amzn.to/2PPPpMg

• Seasoning: Here’s a list of seasoning you will need:

• Lawry’s : https://amzn.to/3AKhoy7

• Chicken Bouillon Powder: https://amzn.to/3FPc6VV

• Salt, Pepper, and Garlic Powder

 

Tried this recipe?Let us know how it was!