WEEKDAYS 1e|12p|c
Home / Recipes / Carla Hall's Chicken Fried Chicken

Carla Hall's Chicken Fried Chicken

Chicken Fried Chicken Carla Hall
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Fried Chicken Breast
skill level
Easy
time
1-30min
servings
cost
$
Contributed by : Carla Hall
Thin boneless chicken breasts are coated in a heavenly breading mixture and drenched in gravy.
share
things you'll need.
ingredients
  • For the Chicken Fried Chicken:
  • 5 Boneless Skinless Chicken Breasts (butterflied and pounded 1/4-inch thick)
  • 2 cups All-Purpose Flour (for dredging)
  • 1 tablespoon Chicken Seasoning
  • 4 Eggs (beaten)
  • For the Gravy:
  • 2 cups Chicken Stock
  • 1/2 cup Milk
  • 2 sprigs Thyme
  • Vegetable Oil
  • Salt and Pepper
kitchenware
  • castironskilletpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 5 Boneless Skinless Chicken Breasts (butterflied and pounded 1/4-inch thick)
    Salt and Pepper
    2 cups All-Purpose Flour (for dredging)
    1 tablespoon Chicken Seasoning
    4 Eggs (beaten)
    instructions For the Chicken Fried Chicken: Season the chicken with salt and pepper. Season the flour with chicken seasoning, salt and pepper. Whisk to combine. Dredge the pounded chicken breasts in the flour, shake off the excess, then dredge in the eggs. Dredge again in the flour and then set aside on a platter to rest for 15 minutes.
  • step 2
    ingredients Vegetable Oil 
    instructions Preheat a large cast iron skillet and add about 1/4-inch of oil to the pan. Heat on medium-high until the oil reaches 350 degrees F.
  • step 3
    ingredients  
    instructions Add the chicken in batches so as not to overcrowd the pan. Cook the chicken on both sides until golden brown, about 3 to 4 minutes per side. Remove the chicken to a resting rack set in a sheet tray to drain excess oil. Season with salt and pepper immediately. The chicken can be held on the resting rack in the oven, at 200 degrees F, to keep warm until serving.
  • step 4
    ingredients  
    instructions Once done cooking all the chicken, drain off almost all the oil, leaving 3 to 4 tablespoons in the pan. Return the pan to the stove over medium-high heat.
  • step 5
    ingredients 2 cups Chicken Stock
    1/2 cup Milk
    2 sprigs Thyme
    instructions For the Gravy: Use 4 tablespoons of flour from the dredging flour. Whisk into the oil and cook until the flour is light brown and has a sandy consistency. Slowly whisk in the chicken stock and bring up to a boil. Whisk constantly, reducing the heat to a simmer. Once the gravy begins to thicken add the milk and thyme. Continue to whisk until the gravy is thick and coats the back of a spoon. Taste and adjust seasoning. Remove thyme sprigs before serving. Serve the gravy with the chicken fried chicken.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners