Chicken Fried Chicken



How is everyone doing? I’ve just been going along with the adventure of life. It’s been pretty busy the last couple of months and I’ve had so many things to do. I will be on summer vacation soon and I can’t wait!

When I make chicken I always try to make a meal that might be a little more on the healthy side. This chicken is NOT healthy! But IT IS delicious! It even looks pretty in the pan of hot, hot oil!


Pure deliciousness…

I can’t believe how delicious this was! Then again all fried foods are delicious. If you have left overs this chicken would make a wonderful sandwich too!

Chicken Fried Chicken


  • 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
  • 1/2 teaspoon of Creole or Cajun seasoning or to taste
  • 2 cups of self rising flour
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 cup of milk
  • 2 large eggs
  • One-half inch of cooking oil (canola, vegetable) for the skillet

For the Gravy:

  • 1/4 cup of reserved pan drippings
  • 1/4 cup of reserved seasoned flour
  • 1-1/2 to 2 cups of milk
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper,or to taste


Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.

Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.

Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.

Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.

Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. I served the chicken with mashed potatoes and peas.

Tip: To substitute for self rising flour, use 2 cups of all purpose flour with 1-1/2 teaspoons of baking powder; add salt and pepper and proceed as above.

I couldn’t get enough of this chicken!




Recipe from Deep South Dish




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