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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast cutlets
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Breadcrumbs: crushed cornflakes, crushed crackers
• Instead of Egg: 1/4 cup unsweetened applesauce per egg
• Instead of Milk: non‑dairy milk
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Paprika: smoked paprika
• Instead of Garlic Powder: fresh minced garlic (½ tsp)
• Instead of Onion Powder: finely minced onion (½ tsp)
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Butter: margarine, olive oil
• Instead of Chicken Stock: vegetable stock, water + bouillon
• Instead of Flour: gluten‑free flour

Equipment Needed

• Cast Iron Skillet
• Mixing Bowls
• Meat Mallet or Rolling Pin
• Tongs
• Baking Sheet
• Oven
• Saucepan
• Whisk
• Potato Masher
• Thermometer

Critical Steps — Do Not Skip

• Seasoning mix must be well‑combined before coating.
• Chicken must be pounded to even thickness.
• Double coating (flour → egg wash → breadcrumbs) creates crunch.
• Oil temperature must reach 350°F before frying.
• Internal chicken temperature must hit 165°F.
• Gravy roux must be cooked just until golden to avoid raw flour taste.

Chef Tips from the Video

• Use panko breadcrumbs for an ultra‑crisp texture.
• Rest the double‑coated chicken for a few minutes before frying; this helps the crust adhere.
• Finish the chicken in a 350°F oven for 5 minutes to ensure the interior is fully cooked without burning the crust.
• Add a splash of white wine to the gravy for extra depth.

Troubleshooting

Storage

Refrigerator: Store leftover chicken, mashed potatoes, and gravy in airtight containers for up to 3 days.

Freezer: Chicken can be frozen without gravy for up to 2 months; reheat in oven. Mashed potatoes freeze well for 1 month; thaw before reheating.

Room temperature: Do not leave cooked chicken or gravy at room temperature longer than 2 hours.

Make-Ahead Tips

• Boil and mash potatoes up to 2 hours ahead; keep warm in a covered pot.
• Prepare the seasoning mix and breadcrumb coating the night before and store in airtight containers.
• Gravy can be made ahead and reheated gently over low heat; add a splash of milk if it thickens too much.

Frequently Asked Questions