Poultry

Southern Chicken Fried Chicken

You know that food that takes you back. One whiff of it cooking, the first bite on your tongue and you’re immediately whisked back in time.
The food that holds the most memory for me has to be my Granny’s Chicken Fried Steak.
Granny’s Chicken Fried Steak was crispy, salty, perfectly seasoned and fried in cast iron – as all good Southern Fried Foods are.

I’d be snug as a bug on the rug in her living room watching cartoons, coloring, or playing dolls, and all of a sudden she’d appear before me with a plate on a TV tray with a sizzling piece of Chicken Fried Steak on it.
My favorite part, the crust… I mean really, y’all.
REALLY y’all.
Salty, spicy, crispy, crunchy, and made by my favorite person in the world, my Granny.. my little southern heart could have burst.
I can still smell the grease and flour and steak, and my tongue still remembers the first scalding bite and the sense of rightness that flooded through me.

It’s amazing the power that food has.

Back when Moby Dick was a minnow and Nathan I didn’t have kids, I was a manager of a Southern restaurant by the name of Lone Star Cafe’ – the chicken fried steak was mediocre (as is any when compared to Granny’s) but they had a Chicken Fried Chicken that made Nathan’s southern boy heart go boom.

I decided the other day that he needed a treat, so I broke out the Cast Iron and Oil and got to breadin’ and fryin’.

Southern Fried Chicken

First, on today’s list, you must have the seasoning down. This is an all-purpose seasoning mix that you make at home and can be used for any kind of meat. (or veggies)

  • 3 Tbsp Salt
  • 1/4 C Garlic Powder
  •  1 Tbsp Onion Powder
  •  1 Tbsp Paprika
  •   1/4 C coarsely ground black Pepper
  •  1 Tbsp White Pepper
  • 3/4 tsp Cumin
  • 1 tsp Cayenne

I mix the spices in an empty Spice Shaker and shake-ity shake shake until they are well blended. Always shake well before using to make sure all the spices are well blended.

For this sinfully delectable Southern Fried Chicken you will need:

* 4 boneless skinless Chicken Breasts
* 3 C flour
* 2 eggs
* 3 C buttermilk
* 2 C milk
* 2 C vegetable oil
* Meat Seasoning

Marinate your chicken breasts in the buttermilk for at least one hour before cooking, this gives the chicken that wonderful moist juiciness.  Do not skip this step.  For SHAME on you if you skip this step, also.. toss some cracked pepper in there with your buttermilk, just do it.

Heat your oil in a large cast-iron skillet over medium heat, to approximately 375 degrees.  The oil is ready when a drop of egg wash sizzles when dripped into the oil.

Mix the 3 C flour and roughly 1/4 C of your seasoning and put on a plate or other dish. You can use less or more seasoning, it depends on your taste buds.

Briskly whisk together the eggs and the milk. Then take each piece of chicken out of the buttermilk mixture and dip it into the egg/milk wash. Then place it into the flour mixture and thoroughly coat each side. Set the chicken onto a wire rack over a paper towel-lined plate and repeat the process with each piece of chicken.

With tongs gently place each piece of chicken into your oil and cook for about 3 to 4 minutes on each side. The breading will turn a crispy golden brown color.

I also make the kids’ chicken tenders with this same recipe and they can’t get enough of them.

Kid’s Southern Style Chicken Strips

Yield: 4 Chicken Fried Chicken Breasts

Southern Chicken Fried Chicken

Southern Chicken Fried Chicken

SouthernChicken Fried Chicken is a southern staple and the secret here is the buttermilk and the seasoning.

Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes

Ingredients

  • 4 boneless skinless Chicken Breasts
  • 3 C flour
  • 2 eggs
  • 3 C buttermilk
  • 2 C milk
  • 2 C vegetable oil
  • Meat Seasoning, recipe below

Instructions

  1. If your chicken breasts are really, really thick, layer them between two pieces of plastic wrap and give them a bit of a tender thinning with a meat mallet.
  2. Marinate your chicken breasts in the buttermilk for at least one hour before cooking, this gives the chicken that wonderful moist juiciness. - don't forget to add some fresh cracked pepper or a bit of your meat seasoning to the mixture.
  3. Heat your oil in a large skillet over medium heat, to approximately 375 degrees. You want a drop of egg wash to sizzle when CAREFULLY dripped into the oil.
  4. Mix the 3 C flour and roughly 1/4 C of your seasoning and put on a plate or other dish. You can use less or more seasoning, it depends on your taste buds.
  5. Briskly whisk together the eggs and the milk.
  6. Take each piece of chicken out of the buttermilk mixture and dip it into the egg/milk wash. Then place it into the flour mixture and thoroughly coat each side. Set the chicken onto a wire rack over a paper towel lined plate and repeat process with each piece of chicken.
  7. With tongs gently place each piece of chicken into your oil and cook about 3 to 4 minutes each side.
  8. The breading will turn a crispy golden brown color, when ready.
  9. Let the chicken rest on another wire rack over a paper towel lined plate.

Notes

This is one of Nathan's top 5 meals of all time, and it's one of my favorites to make for friends and family. It's also yummy topped with a good homemade peppered gravy.

Yield: 1 3/4 C Seasoning

All Purpose Meat Seasoning

All Purpose Meat Seasoning

Easy and delicious all-purpose meat and veggie seasoning

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 Tbsp Salt
  • 1/4 C Garlic Powder
  •  1 Tbsp Onion Powder
  •  1 Tbsp Paprika
  •   1/4 C coarsely ground black Pepper
  •  1 Tbsp White Pepper
  • 3/4 tsp Cumin
  • 1 tsp Cayenne

Instructions

  1. Mix the spices in an empty Spice Shaker and shake-ity shake shake until they are well blended. Always shake well before using to make sure the mixture is well blended.

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28 Comments

  1. That looks amazing. I have been looking for a good friend chicken recipe. This is a must try… thanks!

  2. shouldn’t have read this first thing in the morning. now i’ll be craving for fried chicken all day…

    looks so yummy and easy! i think i’ll go try this at home!

    thanks!

  3. That looks divine! Yummy! 7 tbsp of salt? WOW! And, remind me to tell you why I don’t fry.

  4. Jill: It is soo delicious! You’re welcome
    Mah-Mee: Let me know what y’all think!
    noble pig (aka Shaggy): On it’s way 🙂
    Anglophile: ummmm. Waiting for you to tell my why you don’t fry.

    Yes, it’s 7 TBSP of salt but that seasoning will last for a long time! You don’t use it all on this 🙂

  5. OMG! You were in Gruene?? I was there in Gruene for a few hours too! Don’t worry, my reader is at 376.
    BTW, the chicken looks awesome, I’ll definitely have to try it!

  6. sounds delicious! I will have to try this soon. Chicken is usually a big hit with my family, but we’re getting tired of the same old stuff.

  7. Gawd – I feel my arteries closing as I just look at the pictures. Love chicken fried steak- one of goads most perfect foods!

  8. yummmmm.

    I tried to make fried chicken once. From a cookbook. For my New England/Italian husband. He hated it and the note in my cookbook says “This was terrible and disgusting only because I tried to make it. Never make this again.”

    But with YOUR tutelage, I may try again. Thanks!!!

  9. Thank you for thoroughly torturing me. I must be a glutton for punishment, Rachel-style – because, as you know, I am here for two weeks in a remote city in China with absolutely no hope of satiating my desire for some down-home fried chicken. Granted, Chinese food is amazing here, but damn. I wanna get my fingers greasy. Keep up the food porn/torture because this is the closest I’ll get to the real thing for a while.

  10. Wow! You know if I lived near you, I’d be inviting myself for dinner every night. Well…at least a couple times a week.

  11. OMG Rachel I hate you. That looks sooooo good. All I need is that chicken with a bowl of country style gravy and I’d be in heaven.
    Why? Why do you do this to us. It’s not fair.

    😎

  12. Looks great, Rachel. You’ll have to try my BBQ lemon pepper chicken when you visit Melbourne!

  13. Okay – I broke down, and went to the store to get what I need for this yummy chicken. I plan on making it tenders for everyone!

    Thanks again – I’ll let you know how it goes! I told hubby we were invited for dinner – but he said Texas was just too far *smile*!

    Blessings –
    Camille

  14. Wonderful. Thanks for the “spice mix” recipe…I like doing things “from scratch”…Hmm….I bought chicken today…maybe tomorrow night for dinner…
    Oh well, gotta go throw on some burgers and dogs and TRY to get the girls out of the pool!
    Pax, EJT

  15. Um. What’s up with the “boneless, skinless breasts”????? If you’re trying to be healthy, let me clue you in. It’s fried. That’s no way to eat chicken. ‘Round here, we throw them parts out to the dogs so we can eat up the dark meat luciousness. I can’t imagine having fried chicken without a bone to hang on to… but the recipe looks outstanding, my friend.

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