MY BEST CHICKEN FRIED CHICKEN

Ingredients

• 1 large Chicken Breast (about 3/4 lb, split in half and pounded thin)
• 0.75 cup All-Purpose Flour (divided: 3/4 cup for breading and 2‑3 tbsp for gravy)
• 1 tsp Paprika (ground, adds color and mild flavor)
• 1 tsp Parsley Flakes (dried parsley for flavor)
• 0.75 tsp Garlic Powder
• 0.75 tsp Onion Powder
• 0.25 tsp Cayenne Pepper (optional for a mild kick)
• 0.25 tsp Baking Soda
• 0.25 tsp Baking Powder
• 0.5 tsp Salt (plus a pinch for seasoning chicken)
• 0.5 tsp Black Pepper (freshly ground)
• 1 Large Egg (room temperature)
• 0.75 cup Buttermilk (for wet batter)
• 1 cup Vegetable Oil (for shallow frying)
• 2 tbsp Bacon Grease (adds flavor to gravy; can substitute with butter)
• 2 cup Whole Milk (for gravy)

Instructions

1. Trim and Pound Chicken

   Place the chicken breast on a cutting board, cut it in half lengthwise, then put each piece in a plastic bag and pound from the center outward until about 1/4‑inch thick, being careful not to tear the meat.

   Time: PT5M

2. Dry the Chicken

   Remove the chicken from the bag, pat it dry with paper towels, then wrap it loosely in more paper towels to keep it completely dry before breading.

   Time: PT2M

3. Combine Dry Breading Ingredients

   In a mixing bowl, whisk together 3/4 cup all‑purpose flour, 1 tsp paprika, 1 tsp dried parsley, 3/4 tsp garlic powder, 3/4 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly mixed.

   Time: PT5M

4. Prepare Wet Batter

   In a second bowl, whisk the large egg until smooth, then stir in 3/4 cup buttermilk until fully incorporated.

   Time: PT2M

5. Season Chicken

   Lightly sprinkle both sides of each chicken piece with a pinch of salt and pepper.

   Time: PT1M

6. Bread the Chicken (Three‑Step Dipping)

   Dredge a piece in the flour mixture, shake off excess, dip into the wet batter, let excess drip, return to the flour mixture, shake, dip again in wet batter, and finish with a final coat of flour. Repeat for the second piece.

   Time: PT5M

7. Preheat Oil

   Add 1 cup vegetable oil to a large cast‑iron skillet and heat over low‑medium until the oil shimmers (about 3 minutes).

   Time: PT3M

8. Fry First Side

   Carefully place one chicken piece in the hot oil, making sure it does not touch the other piece. Fry for 3 minutes without moving.

   Time: PT3M

9. Flip and Fry Second Side

   Turn the chicken over and fry the other side for another 3 minutes, until golden brown and cooked through.

   Time: PT3M

10. Keep Warm

    Transfer the fried chicken to a cooling rack set on a cookie sheet and place in an oven set to 200°F (warm) while you finish the second piece.

    Time: PT5M

    Temperature: 200°F

11. Make Gravy – Roux

    Discard most of the frying oil, leaving about 2 tbsp in the skillet. Add 2 tbsp bacon grease, then whisk in 2‑3 tbsp of the reserved flour mixture. Cook, stirring constantly, until the roux turns a light golden color (about 3 minutes).

    Time: PT3M

    Temperature: medium-low

12. Finish Gravy

    Gradually whisk in 2 cups whole milk, stirring continuously until the gravy thickens and becomes smooth (about 6 minutes). Taste and add a pinch of salt or more pepper if desired.

    Time: PT6M

    Temperature: medium-low

13. Serve

    Place the fried chicken on a serving platter, drizzle generously with the hot gravy, and serve alongside mashed potatoes and green beans.

    Time: PT1M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g