Crispy Chicken Fried Chicken

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Chicken Fried Chicken is the ultimate comfort food—crispy, juicy, and packed with flavor. Unlike traditional fried chicken, this dish features boneless, tenderized chicken breasts that are double-battered and fried to golden perfection. The result is a crunchy crust with a juicy and flavorful interior, making every bite incredibly satisfying.

This dish pairs perfectly with creamy mashed potatoes, country gravy, and buttery biscuits, bringing the taste of a classic Southern meal to your table. Whether you’re cooking for a family dinner or craving a restaurant-quality meal at home, this recipe is sure to become a favorite.

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Ingredients for Chicken Fried Chicken

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for spice)
• 2 large eggs
• 2 tablespoons milk
• Vegetable oil for frying
• Fresh parsley for garnish (optional)

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Step 1: Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking and tenderness.

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Step 2: Marinate in Buttermilk

In a large bowl, pour the buttermilk over the chicken breasts. Cover and refrigerate for at least 1 hour, or overnight for extra tenderness and flavor.

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Step 3: Prepare the Breading Station

In one shallow bowl, whisk together the flour, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. In another bowl, whisk the eggs with 2 tablespoons of milk.

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Step 4: Dredge the Chicken

Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, then dip into the egg mixture, and coat again in the flour mixture. Press the flour onto the chicken to ensure a crispy crust.

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Step 5: Heat the Oil

In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). The oil is ready when a small pinch of flour sizzles upon contact.

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Step 6: Fry the Chicken

Carefully place the breaded chicken into the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).

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Step 7: Drain and Serve

Transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil. Garnish with fresh parsley and serve hot with your favorite sides.

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Storage Instructions

To store leftover Chicken Fried Chicken, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.

To reheat, bake in a 350°F (175°C) oven for about 15 minutes or until warmed through. For a crispier texture, use an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it can make the breading soggy.

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Estimated Nutrition (Per Serving)

• Calories: 450-550
• Protein: 35g
• Carbohydrates: 40g
• Fat: 20-25g
• Saturated Fat: 5-7g
• Cholesterol: 120mg
• Sodium: 750mg

(Note: Nutrition values may vary based on portion sizes and ingredient brands.)

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes! Boneless chicken thighs work great and add even more juiciness. Just be sure to adjust the frying time as thighs may take a little longer to cook through.

2. What oil is best for frying Chicken Fried Chicken?

Vegetable oil, canola oil, or peanut oil are ideal because they have a high smoke point and a neutral flavor.

3. How do I keep the breading from falling off?

Press the flour mixture firmly onto the chicken, let it rest for 5-10 minutes before frying, and avoid moving the chicken too much while it cooks.

4. Can I bake this instead of frying?

Yes, but it won’t be as crispy. Bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through. Spraying with oil can help crisp up the coating.

5. What can I serve with Chicken Fried Chicken?

Classic sides include mashed potatoes with gravy, coleslaw, cornbread, macaroni and cheese, or green beans.

6. How can I make this spicier?

Increase the cayenne pepper in the flour mixture, add hot sauce to the buttermilk marinade, or drizzle with spicy honey.

7. Why is my chicken not crispy?

If the oil isn’t hot enough, the breading will absorb oil instead of crisping up. Also, overcrowding the pan can lower the oil temperature.

8. Can I make this gluten-free?

Yes! Use gluten-free all-purpose flour or cornstarch for the breading, and ensure all other ingredients are gluten-free.

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