Chicken Fried Chicken - Homemade & Easy

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 18 minutes

Zutaten

2 large chicken breasts

2 cups buttermilk

1 tsp salt

1 tsp black pepper

1 egg

1 ½ cups all-purpose flour

1 tsp ground black pepper

1 tsp salt

1 tsp paprika

½ tsp smoked paprika

½ tsp cayenne pepper (optional)

½ tsp onion powder

½ tsp baking soda

½ tsp baking powder

1 cup vegetable oil

Anweisungen

Prepare the chicken

Mix the buttermilk, in a non-metallic bowl, with salt and black pepper.2 cups buttermilk1 tsp salt1 tsp black pepper

Lay your chicken breast flat on the board, then keeping your knife parallel to the chopping board, use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat until you have two plump fillets.Repeat with the second chicken breast.Cover the chicken with parchment paper or plastic wrap and then use the smooth side of a a meat mallet or a heavy bottomed pan, to flatten the chicken to an equal thickness. 2 large chicken breasts

Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour.

To make the coating

Mix the coating ingredients together. 1 ½ cups all-purpose flour1 tsp ground black pepper1 tsp salt1 tsp paprika½ tsp smoked paprika½ tsp cayenne pepper½ tsp onion powder½ tsp baking soda½ tsp baking powder

When you are ready to cook.

Preheat oven to 230ºF/110ºC.

Remove the chicken fillets from the buttermilk and whisk one egg into the buttermilk.1 egg

Dip the chicken into the seasoned flour until it has a light coating. Then dredge it into the buttermilk and egg mixture. Place chicken back into the flour mixture and turn to coat fully.

Place the coated chicken on a plate.

Pour 1 cup of vegetable/canola oil into a large heavy-based skillet/frying pan and place over medium heat.1 cup vegetable oil

The oil wants to be at around 340ºF/170ºC. If you have a thermometer, you can use it. If not, drop a little bit of the flour coating into the oil. It should instantly sizzle and bubble, but not burn.

Cook the chicken fillets two at a time.

Carefully slide the chicken into the hot oil and cook for 2 minutes on each side or until lightly browned. Only turn each fillet once; this helps to develop the crust.

Drain the chicken fried chicken on a piece of kitchen paper towel and place it in the oven while you fry the next two fillets breasts.

Serve immediately. (see note 1)

Nährwertangaben

• Kalorien: 448 kcal
• Gesamtfett: 21 g
• Gesättigtes Fett: 14 g
• Cholesterin: 90 mg
• Natrium: 609 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 6 g
• Eiweiß: 22 g