thepioneerwoman4.0
Chicken Fried Chicken
This tender, crispy chicken fried chicken recipe is comfort food at its best. Try it with boneless thighs, breasts, or cutlets. Just don't skip the gravy!
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●dutch oven
- ●oven
- ●pan
- ●baking sheet
📝 Preparation Steps
1
For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for ⏱️ 30 minutes (or up to ⏱️ 4 hours.)
large egg1
2
Remove the chicken from the refrigerator ⏱️ 10 minutes before frying. In a medium shallow bowl, stir together the flour, seasoned salt, black pepper, cayenne pepper, and 3 tablespoons of the chicken marinade until well combined (the mixture will be pebble-y). Working with one piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining chicken.
3
Add oil to a depth of 1 1/2 inches in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°.
4
Preheat the oven to 200°.
5
When the oil is hot enough, fry the chicken, in batches, until golden brown on both sides, 3 to ⏱️ 4 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the chicken should read 165° on an instant read thermometer when finished.) Transfer the cooked chicken to a wire rack set over a rimmed baking sheet. Keep warm in the oven.
6
For the gravy: Discard the remaining oil in the skillet; wipe the skillet clean. Add the butter to the skillet; heat over medium heat until the butter melts. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about ⏱️ 2 minutes.
7
Gradually add 3 cups of the milk, whisking to break up any clumps. Add salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about ⏱️ 3 minutes. Add more milk, if needed; season with additional salt and black pepper.
8
Divide the chicken among plates; spoon over the warm gravy. Sprinkle with more black pepper.
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