Fried Chicken of the Chicken

 the Southern Comfort of Chicken-Fried Chicken

In the heart of Southern cuisine lies a culinary treasure often overshadowed by its beefy counterpart – chicken-fried chicken. This iconic dish, reminiscent of German schnitzel, has its roots firmly planted in the rich soil of Texas, where influences from German and Austrian immigrants melded with Southern culinary traditions to create something truly special.

Fried Chicken of the Chicken
Fried Chicken of the Chicken

Imagine tender, boneless pieces of chicken, coated in a delicate blend of flour and crushed crackers, then lovingly fried to golden perfection in a shallow pool of oil. The result? A symphony of flavors and textures that embodies the essence of Southern comfort food.

Much like its beefy relative, chicken-fried steak, this dish holds a cherished place on Southern dinner tables. Its simplicity belies its deliciousness, making it a favorite for busy weeknights or lazy weekends alike. And while it may not always steal the spotlight, it certainly commands attention with its irresistible aroma and mouthwatering appeal.

One of the joys of chicken-fried chicken lies in its versatility. While it’s often served smothered in creamy white gravy atop a mound of fluffy mashed potatoes, there’s no limit to the ways you can enjoy it. Pair it with a side of tangy coleslaw for a refreshing contrast, or elevate it to new heights by serving it alongside a crisp, green salad drizzled with creamy blue cheese or ranch dressing.

But perhaps the true beauty of chicken-fried chicken lies in its ability to bring families together around the dinner table. There’s something inherently comforting about sharing a meal that’s been lovingly prepared, where every crispy bite is savored and enjoyed in good company.

So, the next time you’re craving a taste of the South, consider indulging in the simple pleasures of chicken-fried chicken. Whether it’s a cozy weeknight dinner or a special occasion celebration, this beloved Southern classic is sure to satisfy your soul and leave you craving just one more bite.

How Are Chicken Fried Chicken and Fried Chicken Different?

Fried Chicken of the Chicken

Fried chicken is a beloved dish enjoyed in various forms across the world. While classic fried chicken involves bone-in pieces of meat brined, battered, and deep-fried to golden perfection, chicken frying presents a different approach. This technique entails breading a thin slice of boneless meat, whether it’s chicken or steak, and shallow-frying it until cooked.

The distinction between classic fried chicken and chicken frying lies not only in the type of meat used but also in the method of preparation and the occasion it suits best. Classic fried chicken is often associated with special occasions and weekend suppers due to its more elaborate preparation process. The meat is typically marinated or brined to enhance flavor and tenderness before being coated in a seasoned batter or breading mixture. Deep-frying then ensures that the chicken cooks evenly while achieving a crispy, golden exterior and juicy interior.

On the other hand, chicken frying offers a quicker and simpler alternative, making it ideal for weeknight dinners or casual meals. Boneless cuts of meat, such as chicken breast or tenderloin, are thinly sliced or pounded to ensure quick cooking. These slices are then coated in flour, breadcrumbs, or a batter mixture before being shallow-fried in a pan with a small amount of oil. The result is a crispy, flavorful dish that requires less time and effort compared to classic fried chicken.

Both techniques yield delicious results, but they cater to different preferences and occasions. Classic fried chicken is prized for its nostalgic appeal and indulgent flavor, making it a favorite for special gatherings and celebrations. In contrast, chicken frying offers a convenient option for busy weeknights when time is limited but a satisfying meal is still desired.

Fried Chicken of the Chicken

Whether you opt for the traditional charm of classic fried chicken or the convenience of chicken frying, both techniques showcase the versatility and irresistible appeal of this timeless dish.

Ingredients for Chicken-Fried Chicken

  • Chicken breasts (or cutlets)
  • Salt and pepper
  • Saltine crackers
  • All-purpose flour
  • Baking powder
  • Red pepper (or your preferred spices)
  • Milk
  • Eggs (4)
  • Peanut oil

How To Make Chicken Fried Chicken


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup cracker crumbs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup milk
  • 2 eggs
  • Vegetable oil, for frying


  1. Prepare Chicken:
    • Place each chicken breast between two pieces of plastic wrap and gently pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
    • Season both sides of the chicken breasts with salt and pepper.
  2. Prepare Breading:
    • In a shallow bowl, combine cracker crumbs, flour, baking powder, salt, and both peppers. Mix well.
  3. Prepare Egg Mixture:
    • In another shallow bowl, whisk together milk and eggs until well combined.
  4. Dredge the Chicken:
    • Dip each chicken breast first into the cracker crumb mixture, ensuring it’s evenly coated.
    • Next, dip the chicken into the milk and egg mixture.
    • Finally, dredge the chicken back into the cracker crumb mixture for a second coating. Make sure the chicken is thoroughly coated with breading.
  5. Fry the Chicken:
    • Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
    • Carefully place the breaded chicken breasts into the hot oil, one or two at a time, depending on the size of your skillet. Do not overcrowd the pan.
    • Fry the chicken for about 7-8 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
    • Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Keep the fried chicken warm in a low oven while frying the remaining batches.
  6. Make Gravy:
    • In a skillet, reserve some of the drippings from the frying oil.
    • Whisk together the remaining flour, salt, pepper, and milk until smooth.
    • Add the flour-milk mixture to the skillet with the reserved drippings.
    • Cook the gravy over medium heat, stirring constantly, until it thickens, about 10-12 minutes.
  7. Serve:

Serving Suggestions

With any side dish, chicken-fried chicken makes a delicious evening supper. For a hearty dinner, try chicken-fried chicken with buttermilk biscuits, mashed potatoes, or green beans; however, don’t be afraid to experiment.


  • 8 (6-oz.) boneless, skinless chicken breasts
  • 4 1/2 tsp. salt, divided
  • 2 1/2 tsp. freshly ground black pepper, divided
  • 2 sleeves saltine crackers (76 crackers), crushed
  • 2 1/2 cups all-purpose flour, divided
  • 1 tsp. baking powder
  • 1 tsp. ground red pepper
  • 8 cups milk, divided
  • 4 large eggs
  • Peanut oil


  1. Prepare oven: Preheat the oven to 225°F (110°C).
  2. Pound chicken: Place the chicken breasts between two sheets of heavy-duty plastic wrap and flatten them to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken. Set aside.
  3. Make breading mixtures: Combine the crushed saltine crackers, 2 cups of flour, baking powder, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and ground red pepper in a bowl.
  4. In another bowl, whisk together 1 1/2 cups of milk and the eggs.
  5. Coat chicken: Dredge each chicken breast in the cracker crumb mixture, then dip it in the milk and egg mixture, and finally dredge it in the cracker mixture again to coat it thoroughly.
  6. Fry chicken: Pour peanut oil to a depth of 1/2 inch in a 12-inch skillet (avoid using a nonstick skillet). Heat the oil to 360°F (180°C). Fry the chicken in batches for about 10 minutes, adding oil as needed. Turn the chicken and fry for an additional 4 to 5 minutes or until golden brown. Remove the fried chicken to a wire rack placed in a jellyroll pan to drain excess oil. Keep the chicken warm in the preheated oven.
  7. Make gravy: Carefully drain the hot oil from the skillet, reserving the cooked bits and 2 tablespoons of drippings in the skillet. Whisk together the remaining 1/2 cup of flour, remaining 2 1/2 teaspoons of salt, remaining 1 teaspoon of black pepper, and the remaining 6 1/2 cups of milk. Pour this mixture into the reserved drippings in the skillet and cook over medium-high heat, whisking constantly, for 10 to 12 minutes or until thickened.
  8. Serve: Serve the gravy with the fried chicken          tuna-caper-linguine                                                                                              top-5-zodiacs-who-are-getting-a-fresh-start-this-week

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