Chicken Fried Chicken Recipe

Pound chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Trim if necessary. Season lightly with 1 tsp kosher salt and 1 tsp black pepper.

Combine 2 cups buttermilk with 1 tbs hot sauce in a bowl. Add the seasoned chicken, ensuring breasts are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Set up a breading station: In a shallow dish whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1 tsp black pepper.

In a second bowl beat 2 eggs with 1/4 cup whole milk.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece first in the flour mixture, then dip into the egg wash, and then back into the flour mixture pressing firmly to form a thick coating. Place on a wire rack and rest 10–15 minutes to help the breading adhere.

Pour about 1 to 1.5 cups vegetable oil into a large skillet to reach roughly 1/3 inch depth (or heat a deep fryer to 350°F/175°C). Heat oil over medium-high heat to 350°F. Fry chicken in batches, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd. Transfer to a wire rack set over a sheet pan to rest; keep warm in a 200°F oven if needed.

In a small saucepan melt 2 tbs butter over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent but not browned.

Add 2 tbs flour and whisk to form a roux; cook 1–2 minutes until it smells slightly toasty.

Gradually whisk in 1 cup beef demi-glace and 1/4 cup water until smooth. Add 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently 4–6 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

Preheat oven to 375°F (190°C). Cook 2 cups elbow macaroni in salted boiling water until just al dente per package directions. Drain and set aside.

In a saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes to make a roux.

Slowly whisk in 2 cups whole milk and 1/4 cup beer (optional) until smooth. Bring to a gentle simmer, stirring until sauce thickens about 4–6 minutes.

Remove from heat and stir in 1 cup shredded sharp cheddar, 1/2 cup fontina (or monterey jack), 1/2 tsp Dijon, 1/2 tsp salt and 1/4 tsp black pepper until melted and smooth. Fold in cooked macaroni.

Transfer to a small baking dish. Mix 1/2 cup panko with 1 tbs olive oil and sprinkle over the top. Bake 12–15 minutes until bubbly and golden on top. Keep warm.

In a bowl combine 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Add 3 cups shredded green cabbage, 1/2 cup grated carrot, 2 sliced green onions and 1/2 cup crumbled bleu cheese. Toss to coat thoroughly. Taste and adjust acid/salt. Refrigerate until ready to serve.

Preheat oven to 425°F (220°C). In a bowl whisk together 2 cups flour, 1 tbs baking powder, 1/4 tsp baking soda and 1/2 tsp salt.

Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.

Stir in 3/4 cup cold buttermilk until a shaggy dough forms. Do not overmix. Turn dough onto a lightly floured surface, gently pat to 1-inch thickness and fold once to create layers. Pat to 1-inch again and cut biscuits with a 2.5-inch cutter. Place on a baking sheet.

Bake 12–15 minutes until risen and golden. Serve warm.

Place one warm biscuit on each plate. Top with a fried chicken breast.

Spoon 2–3 tbs demi-glace gravy over each chicken breast.

Add a generous scoop (about 1 cup) of Brew City mac & cheese to the side and 1/2 cup bleu cheese slaw alongside.

Serve immediately while chicken is crisp, gravy warm, mac bubbly and biscuits fresh.