Ever wonder the difference between chicken-fried and country-fried? Chicken-fried uses eggs in the breading process for the meat, and then a milk gravy is made with the pan drippings. Country-fried uses just seasoned flour in the breading and is typically served with a brown gravy.
Chicken-Fried Chicken
Makes 6 servings
Ingredients
- ⅔ cup whole buttermilk
- 2 large eggs
- 2 sleeves saltine crackers, crushed
- 1¼ cups all-purpose flour, divided
- 2 tablespoons seasoned salt
- 6 boneless skinless chicken breasts, pounded to ½-inch thickness
- Vegetable oil, for frying
- 3 cups whole milk
- 1½ teaspoons ground black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. Place another wire rack on another rimmed baking sheet.
- In a shallow dish, whisk together buttermilk and eggs. In another shallow dish, stir together crushed crackers, 1 cup flour, and seasoned salt.
- Dip chicken in buttermilk mixture, letting excess drip off. Dredge in cracker mixture, gently pressing to adhere. Place coated chicken on one wire rack, and let stand for 20 minutes.
- In a large skillet, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry chicken until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to clean wire rack, and keep warm in oven.
- Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in remaining ¼ cup flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.
If you like this, here’s another Paula Deen Southern Fried Chicken Recipe you might want to try.
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