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Chicken Fried Chicken Recipe

Inspired by Red Door Woodfired Grill

Time1h

Serves2

Hand-breaded buttermilk chicken breast, sawmill gravy, sunny egg, seasoned breakfast potatoes, toast

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Ingredients

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Chicken Fried Chicken

2 pieces Boneless, skinless chicken breasts

1 cups Buttermilk

1 cups 00 bread flour

1 tbs Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

2 pieces Eggs

2 cups Tuscany sunflower oil

1 cups Milk

1 tbs All-purpose flour (for gravy)

to taste Salt (for gravy)

to taste Black pepper (for gravy)

2 cups Breakfast potatoes

2 slices Bread (for toast)

Method

Preparation Steps

1

Marinate Chicken

In a bowl, soak the chicken breasts in buttermilk for at least 1 hour or overnight in the fridge.

2

Prepare the Breading

In a shallow dish, mix together flour, cornstarch, paprika, garlic powder, salt, and black pepper.

3

Dredge the Chicken

Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated. Shake off excess flour.

4

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 6-8 minutes per side until golden brown and cooked through. Remove and place on paper towels to drain.

5

Make the Gravy

In the same skillet, reduce heat to medium and add 1 tablespoon of flour to the remaining oil. Stir for about 1 minute, then slowly whisk in milk. Cook until thickened. Season with salt and pepper to taste.

6

Cook the Eggs

In a separate skillet, cook the eggs sunny-side up to your liking.

7

Prepare the Potatoes

Cook the breakfast potatoes in a skillet until golden and crispy, seasoning with salt and pepper.

8

Toast the Bread

Toast the slices of bread until golden brown.

9

Serve

Plate the fried chicken, top with gravy, place the sunny egg on the side, serve with seasoned breakfast potatoes and toast.