Chicken Fried Chicken is one of my Dad’s all time favorite meals- if not his absolute favorite. Usually served with mashed potatoes and gravy, and homemade rolls if Dad really got his way, this meal made a regular appearance at our dinner table.
This is another meal, like my breakfast cheesecake, that is just as delicious the next day. Mom usually made a little extra so we could have some the day after- we liked to eat it cold, on a folded over piece of bread. Cold chicken sounds kind of weird now, but hey who hasn’t had next day cold pizza?
The trick is to cut the chicken really thin, think like chicken fries. It will puff up some when it is fried, so keep that in mind. We keep the breading really simple, but you could easily add some cayenne pepper or season salt for a little more flavor. You might prefer a little more salt, so take a small taste of the flour mixture (before adding the chicken) to test.
- 3 boneless chicken breast, cut into thin strips
- 1½ cup flour
- 2 tsp salt
- 1 tsp black pepper
- 1 egg, beaten
- vegetable oil
- Trim the chicken and slice it to the thickness desired.
- Crack and beat the egg in a shallow bowl.
- Combine the flour, salt, and pepper in a large gallon size ziploc bag (or large container with air tight lid).
- Dip each chicken strip into the egg and then add to the flour mixture.
- Carefully seal the bag or container, and shake to coat all of the chicken with flour.
- Heat the vegetable oil in a skillet; depending on the amount of chicken and size of your pan- add enough oil to coat half of the chicken strip (about ½ in).
- Cooking over high-medium heat, add in 3-4 strips of chicken.
- Cook each side until golden brown. You may need to flip the chicken 2-3 times to be fully cooked, and the desired golden brown coloring.
How do you eat fried chicken- with gravy, honey mustard, or ketchup? I usually dip mine in hot barbeque sauce. Yum!