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Chicken Fried Chicken & Eggs Recipe

Name: Ol' South Pancake Houses Chicken Fried Chicken & Eggs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs (or breasts, pounded to even thickness); 1 cups buttermilk; 1 tbs hot sauce (optional); 1.25 cups all-purpose flour; 0.25 cups cornstarch; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp smoked paprika; 0.75 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 2 count eggs (for dredge); 2 tbs milk (for egg wash); 1 cups neutral oil (vegetable, canola, or peanut) for frying; 4 count large eggs; 2 tbs butter; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh chives or parsley (optional, chopped); 4 count buttermilk biscuits or toasted bread; 2 tbs hot honey or maple syrup (optional); 1 tbs hot sauce (optional)

Inspired by Ol' South Pancake House

Time1h

Serves4

Make Chicken Fried Chicken & Eggs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs (or breasts, pounded to even thickness)

1 cups Buttermilk

1 tbs hot sauce (optional)

1 1/4 cups 00 bread flour

1/4 cups Cornstarch

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp Smoked paprika

3/4 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

2 count eggs (for dredge)

2 tbs milk (for egg wash)

1 cups neutral oil (vegetable, canola, or peanut) for frying

For the eggs

4 count Large eggs

2 tbs Butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh chives or parsley (optional, chopped)

To serve

4 count buttermilk biscuits or toasted bread

2 tbs hot honey or maple syrup (optional)

1 tbs hot sauce (optional)

Method

For the chicken

Brine/marinate

Place the chicken pieces in a shallow dish or resealable bag. Pour the buttermilk over the chicken, add the optional hot sauce, then cover and refrigerate for at least 1 hour and up to overnight. This tenderizes and flavors the meat.

Prepare coating

In a wide shallow bowl or plate, whisk together the flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne until evenly combined.

Set up dredging station

In a second shallow bowl, beat the 2 eggs with 2 tablespoons milk until smooth. Remove a wire rack or plate lined with paper towels for resting fried chicken.

Dredge the chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. First dredge in the seasoned flour, pressing the flour onto the surface to form a good coating. Dip the floured piece into the egg wash, then return to the flour for a second coat, pressing again to adhere. Place coated pieces on the rack and repeat with remaining chicken.

Heat oil

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles gently on contact. Adjust heat to maintain temperature around 325–350°F while frying.

Fry the chicken

Working in batches to avoid crowding, carefully add chicken pieces to the hot oil. Fry 3–5 minutes per side for thighs (slightly less for thin breasts), until golden brown and internal temperature reaches 165°F (74°C). Flip only once or twice to keep coating intact. If coating browns too quickly, reduce heat slightly.

Drain and rest

Transfer fried chicken to the prepared rack or paper towels and let rest 5 minutes. This keeps crust crisp and finishes cooking gently.

For the eggs

Prepare pan

About 5 minutes before the chicken is done resting, melt the butter in a nonstick skillet over medium-low heat until foaming.

Cook eggs

Crack the eggs into the pan (cook all at once if the pan is large enough) and cook to your preferred doneness: for sunny-side up, cook gently until whites are set but yolks still runny (about 3–4 minutes) and season with 1/2 tsp salt and 1/4 tsp pepper; for over-easy, cook until whites set then flip carefully and cook 20–30 seconds more. Remove from heat.

Finish

Sprinkle chopped chives or parsley over the eggs if using.

To serve

Split biscuits or toast bread. Place a piece of fried chicken on each biscuit, top with a fried egg, and drizzle with hot honey or maple syrup and hot sauce if desired. Serve immediately while chicken is hot and crusty.

Leftover tips: keep fried chicken on a rack in a low oven (200°F / 95°C) for up to 20 minutes to stay crisp while finishing other components.