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.
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.
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