Description
Pounded out chicken breasts are dredged in a Southern seasoned flour mix and pan-fried to golden, extra crispy perfection! Top with a ladle-full of white country gravy and don’t forget the mashed potatoes on the side.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon Kosher salt
- 1 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups all-purpose flour, separated
- 2 large eggs, slightly beaten
- 3/4 cup milk
- 2 dashes hot sauce
- 2 cups canola oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups warmed whole milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Pound Out the Chicken: Place each breast one at a time in a gallon-sized ziptop bag, removing as much air as possible before sealing. Then, using either the flat side of a mallet or a rolling pin, begin firmly pounding on the large end of the breast, working your way to the other side until the entire breast is about a ¼ inch in thickness. Transfer the chicken to a work surface and set aside.
- Season and Dredge the Chicken: Combine salt, paprika, pepper, garlic powder, and onion powder in a small bowl. Set up three shallow dishes: 1 cup flour in the first, eggs, milk, and hot sauce in the second, and 1 ½ cup flour mixed with about ½ of the spice mixture in the third. Sprinkle the remaining spice mixture evenly over both sides of the chicken breasts and rub to adhere. Dip each breast in plain flour, then the egg wash, and lastly, coat it in the seasoned flour.
- Fry the Chicken: Add oil to a large skillet over medium-high heat. Once oil reaches 350-375°F, fry chicken breasts one at a time for 3-4 minutes on one side, then flip and fry for 2-3 minutes more until golden and cooked through.
- Make the Gravy: Melt butter in a small saucepan over medium heat. Add flour and whisk until combined, bubbling for 1-2 minutes. Add milk a generous splash at a time, whisking after each addition. Allow the sauce to bubble for 5-7 minutes until slightly thickened. Remove from heat and season with salt and pepper.
Notes
Place fried chicken on a rack rather than a paper towel to keep the underside from getting soggy. Use canola, vegetable, or peanut oil for a high smoke point.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 856 kcal
- Sugar: 9 g
- Sodium: 2707 mg
- Fat: 50 g
- Saturated Fat: 13 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 266 mg