Posted by: marthabernie | September 17, 2015

CHICKEN FRIED CHICKEN

When I was growing up, my mother made chicken fried steak at least once a week.  She had round steak tenderized and used the same seasoning and flour mixture as if she was making fried chicken.  However, it always had to cook a long time to be tender, even if it was tenderized, and that made it soggy sometimes.  The original recipe below calls for hot sauce, but since I am not a hot sauce person, I have substituted everything from honey mustard and ranch dressings to BBQ sauce and hoisin sauce.  This recipe is quick and easy.

CHICKEN FRIED CHICKEN

4 – 4z chicken breasts, pounded thin

1 quart buttermilk

1 cup hot sauce

3 cups flour

3 tablespoons salt

1 tablespoon black pepper

1/2 cup canola oil

Combine buttermilk and hot sauce in a flat baking dish. Add pounded chicken breasts and let sit for 30 minutes or more, turning once.  Remove chicken breasts from buttermilk and dredge in flour, seasoned with the salt and pepper.  In a medium sauté pan on medium-high heat, add canola oil.  Let the oil get warm for one minute.  Place chicken in pan and cook on each side until golden brown or until internal temperature of chicken reaches 165 degrees F.

ENJOY!


Responses

  1. This is spot on. I like to let the chicken marinate in buttermilk and hot sauce overnight. You have to use a little less hot sauce though, otherwise it will become too tender.

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    • Buttermilk marinade is always a good thing!

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      • It’s different with bone-in chicken, though; I use the same marinade but use an egg-wash and (secret) flower (nothing sinister) to coat the chicken. Everyone loves it. Loved this recipe, too!

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      • Thanks!

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  2. looks interesting! I’ve recently stopped eating red meat (always loved it) for health reasons, so very keen to build my ‘chicken recipe’ store! thnx.

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    • Search on “chicken” in my archives and you will come across quite a few chicken recipes.

      Liked by 1 person

      • brilliant, will do – thanks again

        Like


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