Country Fried Chicken at Home

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless; pounded to ½‑inch thickness)
• 1 cup All-Purpose Flour (for dredging)
• 1 cup Breadcrumbs (plain or panko for extra crunch)
• 2 large Egg (beaten with milk for egg wash)
• 2 tbsp Milk (for egg wash; plus ½ cup for mashed potatoes and ¼ cup for gravy)
• 2 cup Vegetable Oil (high‑smoke‑point oil for frying)
• 1 tsp Salt (divided between seasoning mix and potatoes)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 lb Russet Potatoes (peeled and cubed)
• 6 tbsp Butter (4 tbsp for potatoes, 2 tbsp for gravy)
• 1 cup Chicken Stock (or 1 cup water + 1 tsp bouillon)
• 2 tbsp Flour (for gravy roux)

Instructions

1. Mix Seasonings and Breading

   In a large mixing bowl combine 1 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Stir in 1 cup breadcrumbs until evenly distributed.

   Time: PT5M

2. Flatten Chicken

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about ½‑inch thickness.

   Time: PT5M

3. First Dredge

   Lightly coat each flattened breast in the seasoned flour mixture, shaking off excess.

   Time: PT2M

4. Egg Wash

   In a shallow dish whisk together 2 eggs with 2 tbsp milk. Dip each flour‑coated chicken piece into the egg wash, allowing excess to drip off.

   Time: PT2M

5. Second Dredge (Double Coat)

   Return the chicken to the seasoned flour‑breadcrumb mixture and press gently to form a thick, even crust. Shake lightly to remove loose crumbs.

   Time: PT3M

6. Heat Oil

   Add 2 cups vegetable oil to the cast iron skillet, enough to cover the bottom by ~½ inch. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT2M

   Temperature: 350°F

7. Fry Chicken in Batches

   Carefully lay one or two pieces in the hot oil, skin‑side down, leaving space. Fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a pre‑heated oven (350°F) on a baking sheet to keep warm.

   Time: PT12M

   Temperature: 350°F

8. Keep Chicken Warm

   Place the baked sheet in the oven while you finish the remaining batches. The oven should stay at 350°F.

   Time: PT5M

   Temperature: 350°F

9. Boil Potatoes

   While chicken cooks, place peeled and cubed potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

10. Mash Potatoes

    Drain potatoes and return to pot. Add 4 tbsp butter, ½ cup milk, and a pinch of salt and pepper. Mash until smooth and creamy.

    Time: PT5M

11. Make Gravy

    After the last chicken batch, carefully strain the oil from the skillet, leaving about 2 tbsp drippings. Return skillet to low heat, add 2 tbsp butter and 2 tbsp flour, whisk to form a roux. Cook 1‑2 minutes until lightly golden. Gradually whisk in ¼ cup milk and 1 cup chicken stock (or water + bouillon). Simmer 4‑5 minutes, stirring, until thickened. Season with additional salt and pepper to taste.

    Time: PT7M

12. Plate and Serve

    Spoon mashed potatoes onto each plate, place a piece of fried chicken on top, and drizzle with gravy. Garnish with chopped parsley if desired.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

45g

Fat

20g

Fiber

4g