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Chicken Fried Chicken

2/22/2014

1 Comment

 
Throughout most diners, along with ma and pop kitchenettes, you find the chicken fried steak option.  This is a misnomer because it’s actually steak inside the fried batter, not chicken.  I’ve never figured that out.

So when I see menus, I look for chicken fried chicken, which is usually quite good, so I decided to replicate it.  Get some chicken breasts and pound them to a pulp with your mallet.  I like to drive it down till they are a quarter-of-an-inch thick or so.

Take three eggs, crack them in a bowl and add a small amount of milk and black pepper, then blend.  The more egg-y this is, the better the batter will adhere to the bread crumbs.  Dip the chicken breasts in the egg/milk/pepper mixture and roll them around.

Heat a skillet and coat it will olive oil at medium-high.

Take the chicken breasts and press them into a bread crumb mixture (not big chunky ones, but tiny ones).  Do this on a paper towel because it gets messy.  Turn the breasts over and compress the bread crumbs so they coat the chicken thickly.

When the skillet is hot, put the chicken in the pan.  Watch it closely so you don’t burn either side. Flip quickly.  Once it has that crunchy look on both sides, it is done.  Now you’ve got chicken fried chicken and you know exactly what you’re eating.  And it’s good.  It does a diner proud.

For gravy, just mix milk and flour in the pan after you are done frying, mix it until you get the consistency and quantity you want.  It’s the gravy that makes it, so don’t forget this part.

1 Comment
Chuck Stanley
2/27/2014 07:38:00 am

On Wednesday night February 26, 2014, Chef Chuck Stanley prepared “Chicken-Fried-Chicken” with a few added twists from David Simon’s world famous blog “Meals We Steal.”



Recipe and preparation were the same as explained on blog with the following twists:



Egg Wash

· Added ¼ Cup Frank’s Red Hot Wings Sauce

· 1 tsp Black Pepper

· 1 tsp Salt

· 1 Tbl Tony Chachere Original Creole Seasoning (Cajun Spice)

Breading

· Combined 50/50 mixture of Panko & Italian bread crumbs for breading

Cooking

· Fried in medium hot olive oil 3 minutes per side

Results

· Chicken had nice combination of flavors with hint of buffalo wing with Cajun zing

· Protein was perfectly cooked to golden crust with nice moist center cut easily with a fork

Wine

· Pair with German Riesling, or a Texas Chardonnay with buttery or fruity overtones

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