Frying for 2-3 minutes per side was perfect. I would make more often, except that frying is just so messy! 8 skinless, boneless chicken breast halves, 2 cups vegetable oil for frying, or as needed. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. 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. of oil; fry chicken in oil until browned on all sides. The amount came out perfectly Three adults and two small children ate every bite. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer … The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. My whole family loved them and kids asked why I had never made them before! When the breading gets lumpy, use a sifter to sift out the chunks. I kept them on the rack while I cooked the rest. Put in the chicken parts and let soak for 15 to 20 minutes. I dredged in egg mixture once, and it was plenty of batter. © 2020 Discovery or its subsidiaries and affiliates. Uncover and cook 5 minutes longer. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Sign up for the Recipe of the Day Newsletter Privacy Policy, Week of Sundays: Sunday Supper in the South. I only used 5 eggs and still had egg mixture left. Drain on a paper towel-lined platter and repeat with remaining chicken. Everyone loved them! 635 calories; protein 37.1g 74% DV; carbohydrates 69.4g 22% DV; fat 22.7g 35% DV; cholesterol 258mg 86% DV; sodium 3111.6mg 125% DV. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour. this link is to an external site that may or may not meet accessibility guidelines. Very good recipe and so easy!! I was not prepared for how big smashed chicken would get. Delicious! I didn't use a whole quart of buttermilk I just eyeballed how much I would need to cover the tenders in a freezer bag and then just put all the ingredients right into the bag no need to dirty a bowl! Then dipped into the egg and into the seasoned flour where i really pressed the bread crumbs into the chicken. (I added some butter to the fat for flavor.) This was just lovely. In a large resealable plastic bag, combine the flour and seasonings. and Moist! My whole family loved them and kids asked why I had never made them before! Information is not currently available for this nutrient. I think this is just the way Mom and Grandma made this old fashioned dish. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Shake chicken in seasoned flour. This Chicken Fried Chicken with our decadent Country Gravy is one of my favorite comfort meals! My family loved it first time and it was easy ! Your daily values may be higher or lower depending on your calorie needs. Drain. Drain. We serve this dish with a big scoop of our Perfect Mashed Potatoes and whatever vegetable we happen to have on hand. 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. I served them with the Country Sausage Gravy recipe and people went nuts! Served potatoes on the side. Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe! I used some chicken strips I had on hand and did not pound them flat. 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. My boys and wife really enjoyed it! In a shallow bowl, beat egg and milk. I used 2 half breasts and one full cut in half. Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Taste of Home is America's #1 cooking magazine. Press chicken breasts one at a time into flour mixture until lightly coated. This recipe was really good and definitely a keeper! In a bowl, mix 2 teaspoons salt with 2 cups water. I added red pepper flakes because I like it with a touch of heat. This was really good. I flipped the chicken really pressed it again and then set it aside to rest for a few. This was some of the best fried chicken I have ever made. Place the flour in a separate bowl. I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid. Next time I will probably add some seasoning into the flour mixture as well for some extra favor. My first time making country fried chicken so a lot of it was new to me. Pat chicken dry with a paper towel. The actual amount of the marinade and breading consumed will vary. For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy … Add comma separated list of ingredients to include in recipe. Country Fried Chicken Recipe photo by Taste of Home. It's a real treat! All rights reserved. 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. Discard the remaining marinade. In a large skillet, heat 1/4 in. I prepared flour mixture as written, but ended up using half of the flour mixture called for. I used chicken tenders and they came out really great. I only used 5 eggs and still had egg mixture left. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly. Add comma separated list of ingredients to exclude from recipe. My family love it! I decided today to cook to give my wife a break. Brown the chicken on all sides, reducing the heat if needed as it cooks. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. 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. Definitely will make this again, but will prepare less flour and egg. Came out deliciously juicy with crispy skin. I dredged in egg mixture once, and it was plenty of batter. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once. Dip the chicken in the eg… Then I followed the breading directions using 2 eggs and 1 cup flour with the seasonings.