No matter what, this down home dinner is a family favorite and one of our most requested recipes! I also use seasoned salt in place of the garlic salt. It should be at 350 degrees. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. The chicken is crisp and juicy, the gravy creamy and spicy. It's a real treat! I added red pepper flakes because I like it with a touch of heat. I kept them on the rack while I cooked the rest. Add comma separated list of ingredients to exclude from recipe. Shake chicken in seasoned flour. Served potatoes on the side. Press chicken breasts one at a time into flour mixture until lightly coated. Add comma separated list of ingredients to include in recipe. It was yummy. Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour. Remove chicken from the marinade and shake off excess. I dredged in egg mixture once, and it was plenty of batter. Then I followed the breading directions using 2 eggs and 1 cup flour with the seasonings. Everyone loved them! In a bowl, mix 2 teaspoons salt with 2 cups water. I served these with milk gravy made with 1.5 cups of milk. Reduce heat (275*) and continue cooking until chicken is tender, about 30-40 minutes. Drain on paper towels. I think this is just the way Mom and Grandma made this old fashioned dish. In a shallow bowl, beat egg and milk. Some people may have issue with the batter staying on but I've found that if you let the chicken rest for a few minutes with the batter on it will stick much better. To Pan Fry-- Melt Crisco in skillet to about 1/2-to 1 inch deep and heat to 365*, Brown chicken on all sides. Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Info. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Delicious! My family love it! The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat. You can make more flour mixture and use more eggs if you need more for thicker coats. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat. When the breading gets lumpy, use a sifter to sift out the chunks. Taste of Home is America's #1 cooking magazine. of oil; fry chicken in oil until browned on all sides. In a skillet, over medium heat, heat the shortening. I pounded them flat and then soaked for about 8 hours in the buttermilk mixture except I used soured milk. Savory Mustard Chicken and Stuffing Waffles, Pressure-Cooker Carolina-Style Vinegar BBQ Chicken, Pressure-Cooker Andouille Red Beans and Rice, Cheddar Jalapeno Chicken Burgers with Guacamole, Chicken Street Tacos with Corn-Jicama Salsa, Pressure-Cooker Cajun-Style Beans and Sausage, Do Not Sell My Personal Information – CA Residents, 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Letting them rest on a cooling rack while the fat heated helps the coating stick. In a large skillet, heat 1/4 in. Nutrient information is not available for all ingredients. Discard the remaining marinade. I would make more often, except that frying is just so messy! Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. I flipped the chicken really pressed it again and then set it aside to rest for a few. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a bowl, mix 2 teaspoons salt with 2 cups water. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer … I prepared flour mixture as written, but ended up using half of the flour mixture called for. Ah, this meal just makes me feel happy. (I added some butter to the fat for flavor.) Classic Southern fried chicken fritter. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Country Fried Chicken Recipe photo by Taste of Home. Drain. Served with mashed potatoes chicken gravy and steamed carrots. Sooo much flavor!!! Put in the chicken parts and let soak for 15 to 20 minutes. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. Marinate in the refrigerator overnight. Percent Daily Values are based on a 2,000 calorie diet. It takes about 20 minutes to fry chicken for it to be well done. If you let the chicken sit the first 2 minutes on each side while frying without touching it the breading will stay on just fine. I only used 5 eggs and still had egg mixture left. In a large skillet, heat 1/4 in. You saved Country Fried Chicken to your. Pat chicken dry with a paper towel. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I dredged in egg mixture once, and it was plenty of batter. My whole family loved them and kids asked why I had never made them before! This was some of the best fried chicken I have ever made. The buttermilk marinade made the chicken turn out really moist and flavorful. All rights reserved. © 2020 Discovery or its subsidiaries and affiliates. I decided today to cook to give my wife a break. Definitely will make this again, but will prepare less flour and egg. I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits. This Chicken Fried Chicken with our decadent Country Gravy is one of my favorite comfort meals! Most people won't think twice about serving basic cornbread when is on the table. Set a wire rack on top of a rimmed baking sheet and set aside. Came out deliciously juicy with crispy skin. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. We serve this dish with a big scoop of our Perfect Mashed Potatoes and whatever vegetable we happen to have on hand. Definitely will make this again, but will prepare less flour and egg. I prepared flour mixture as written, but ended up using half of the flour mixture called for.