Name: Sami's City Diners Chicken Fried Chicken Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 lb boneless skinless chicken breasts; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 2 count large eggs; 0.5 cups buttermilk; 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 0.125 tsp cayenne pepper; 2 cups vegetable oil (for frying); 0.5 lb breakfast pork sausage (bulk); 2 tbs unsalted butter; 0.25 cups all-purpose flour; 2 cups whole milk; 0.75 tsp salt; 0.75 tsp black pepper (freshly ground); 2 tbs hot water (optional, to thin); 3 count large eggs; 2 tbs butter (for eggs and toast); 2 slices bread (for toast); 2 cups prepared frozen hash browns or home fries; 0.25 tsp salt (for potatoes); 0.25 tsp black pepper (for potatoes); 1 tbs chopped fresh parsley (optional); 1 tsp hot sauce (optional)

Method

Chicken Fried Chicken

1
Prepare chicken
Butterfly each chicken breast and then pound to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin. Season chicken on both sides with 1 tsp salt and 1/2 tsp black pepper.
2
Set up dredging station
In a shallow bowl or plate whisk together 1.5 cups flour, 1/4 cup cornstarch, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika and 1/8 tsp cayenne. In a second bowl whisk 2 eggs with 1/2 cup buttermilk until smooth.
3
Dredge the chicken
Coat each chicken piece first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk, then return to the flour mixture for a final coating. Press the flour onto the surface so it adheres; place on a wire rack and let rest 10 minutes to set the crust.
4
Fry
In a large skillet or cast-iron pan add 2 cups vegetable oil and heat over medium-high until it reaches 350°F (175°C) or a pinch of flour sizzles immediately. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed. Transfer to a wire rack over a sheet tray and tent loosely with foil to keep warm.

Sausage Gravy

5
Brown sausage
In a separate skillet over medium heat cook 1/2 lb breakfast sausage, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Do not drain the pan; leave the rendered fat (remove excess if there is more than 2 tbs).
6
Make roux
Reduce heat to medium-low and add 2 tbs butter to the pan if needed. Sprinkle 1/4 cup flour over the sausage and fat and stir constantly for 1–2 minutes until the raw flour smell is gone and mixture is slightly toasted.
7
Finish gravy
Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Stir frequently until thickened, 4–6 minutes. Season with 3/4 tsp salt and 3/4 tsp freshly ground black pepper, taste and adjust. If the gravy becomes too thick, whisk in up to 2 tbs hot water to reach desired consistency. Keep warm on lowest heat, stirring occasionally.

Eggs & Sides

8
Cook potatoes
While the chicken fries, heat a nonstick skillet or griddle over medium-high with 1 tbs butter or oil. Add 2 cups prepared hash browns or home fries in a single layer, season with 1/4 tsp salt and 1/4 tsp pepper. Cook, turning occasionally, until crisp and golden, about 8–10 minutes. Keep warm.
9
Toast bread
Toast 2 slices of bread to desired doneness and spread with butter.
10
Cook eggs
In a clean skillet over medium-low heat melt 1 tbs butter. Crack 3 eggs and cook to your preference (sunny-side up or over-easy recommended). Season with a pinch of salt and pepper. For scrambled, whisk before pouring and cook until just set.

Assembly & Finish

11
Place a fried chicken breast on each plate, spoon generous amounts of hot sausage gravy over the chicken. Serve with three eggs, toast, and the hash browns or home fries on the side.
12
Garnish with chopped parsley and offer hot sauce at the table.

Chicken Fried Chicken Recipe

Ingredients