Southern Fried Chicken Breast Recipe
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There are so many things that go good with this Chicken Fried Chicken recipe, pretty much anything that you would serve with regular fried chicken would work perfectly some of our favorites you can see below.
Do think it would be possible to skip the buttermilk bath and just brine the chicken breasts in the buttermilk (adding the salt and honey to the buttermilk)? Also I think the only thing that this is missing are some craggily bits that deep fried chicken has. Maybe those craggily bits could be made by adding a couple tablespoons of buttermilk to the flour and stirring it around, making some flakes of dough that would stick to the chicken and make craggily bits while frying. I know this would add some calories, but those craggily bits may just be worth it.
Chef John,I'd like to recommend using this brine with your awesome recipe for chicken fingers. It's probably the recipe I use most often from your website and I've found brining the fingers for one hour after cutting them up helps keep them from drying out at all while deep frying.BTW, don't the instructions for brining usually tell you not to use a metal bowl? Or did I dream that?
Finally, someone on a food blog is using leftovers! A perfect application for your glaze!Boneless, skinless breasts? Trying to save them should be more of a veterinary than a culinary procedure.I'll bet that if you try this recipe with skin-on chicken you'll really have something. If you do, please include the dark meat. You could bone it if you want...in the old days they would use the scraps for stock!Have you forsaken the pun for the double entendre? Your cleverness is appreciated, but remember that mixing them in the same meal can cause indigestion.Jim
I wonder if using that great Foodwishes (equipment-free) sous vide technique to partially precook the breasts might make it easier to get a perfect crust on the breast, while ensuring that the chicken is adequately cooked through
My SO does a great fried chicken. I'll have to try this though. And I HAVE to get a deep fryer. Yes, yes, I know, I've been told I'll deep fry everything for the first month. But it's the one thing that's missing in this house.
Congratulations on the success. Those look delicious and I can't wait to try them! I've really not had fried food of any sort in a long, long while, your recipe looks like a great one to try for those special occasions when I want something fried.As always, thank you!
I tried this one today, had a good flavor but my chicken breast were just to thick so overdone outside and not quite done inside. Going to try this again. But am going to add a 1/4 teaspoon of cajun and a toss of red pepper. Just to give a bit more spice.
Hey!!i just wanna say i found this website 3 hours ago and made myself this chicken and a brownie.. both the recipe found in this website and they taste great!!!i am a beginner at cooking but ur recipe just made me taste the most delicious chicken i had before ( i am 17 years old btw)and the brownie... haha!! gonna ask some question in that page.. and most of all THANK YOU!!!
I have never been great with fried chicken...ever. It always turns out dry.I tried this for a party. I included some bourbon bbq sauce too. It was so juicy. Everyone liked it! THANK YOU SO MUCH!!!!
Hey Chef John,I really love this recipe because it's so simple, yet it seems like the chicken would have such an amazing flavor due to the brine; however, I was wondering do you think the recipe would work better if the chicken breast were pounded thin so you would not have to worry about burning the coating and cooking the chicken all the way? PS. I stumbled upon your videos by accident on youtube and I think they are great and very funny! Thanks!
I just made this and I was excited to use a brine but unfortunately my chicken came out AS SALTY AS ALL GET OUT :(Seriously, a bite of the chicken is like straight up salt. I have no idea what went wrong and I am super dee duper disappointed since I'll probably have to dump three whole chicken breasts in the trash when my mom's not looking... I'm a college-aged beginner cook and I think I'm scarred from making fried chicken for life!
This recipe sounds great! I'm going to try this tonight. But, how long per side does the chicken need to cook for? You said something about 15 on the crust, but does the mean 15 minutes per side or 7.5 minutes per side? Your website is great. Thanks :)
I've never mastered fried chicken, but this was pretty good. My pieces were about 12 ounces each, so, I cut them in half. After an hour in the brine, I rinsed them off and then dried them. I modified the seasoned flour by using slightly less table salt and adding a bit of Bell's poultry seasoning. Also, I deep fried the chicken rather than pan frying. The end result was quite good.....moist, tender,flavorful and pretty to look at. The finished product was only slightly more salty than I would have preferred. Not a big deal, I'll adjust accordingly next time. I'm looking forward to tomorrow's cold leftovers.Chef,Can you recommend a residential deep fryer? I use a heavy dutch oven and a candy thermometer, but the heat recovery time after adding cold food is terrible.
Store leftover country fried chicken separate from gravy in an airtight container in the refrigerator for up to 3 days. To reheat, set the chicken on a wire rack set in a rimmed baking sheet in a 350°F oven for 10-15 minutes, or until 165°F internally. Reheat the gravy in the microwave or in a saucepan on the stove.
Freeze country fried chicken in a single layer on a baking sheet until solid. Transfer to a Ziplock bag for up to 3 months. Allow chicken to thaw overnight in the refrigerator before reheating. I do not recommend freezing the gravy.
Country fried chicken is one of the comfort classics that brings top notch savory flavors and wonderful textures with very little effort. And that gravy make sit all the better! All whipped up on the stovetop, serve with your favorite sides for a super satisfying dinner.
Fantastic! This was such an easy and delicious meal. I have to admit, I was nervous to try it but I am so glad I did.. the chicken was juicy and tender inside and crispy outside. Mashed potatoes and gravy and sautéed zucchini with onions and green chiles, and a biscuit to top it off. My family loved it. I definitely recommend this recipe.
Chicken and waffles has became a staple in the South and has been for many decades. Some say that it's popularity grew in the deep south during the Jazz era when musicians would look for very late suppers that nearly collided with breakfast after playing late nights in clubs. Hence the combination of waffles topped with deep fried chicken. The actual origin is always a source of heated debate with food historians with some claiming that it's invention ranges from Harlem in New York to Pennsylvania Dutch country and even California. Fried chicken is inherently Southern and regardless of the origin of the combination of chicken and waffles, this is a recipe about how to make homemade Southern style chicken and waffles that melts in your mouth. No debate required.
Perfectly crispy fried chicken breast in 4 simple steps, including top tips, FAQs, storage, and reheating info, for the best tender-in-the-middle, flavorful, crispy buttermilk fried chicken every time! Perfect for enjoying hot or cold at potlucks, picnics, cookouts, game days, and more!
When deep frying, avoid oils with a low smoking point, like olive oil, or ones with a strong flavor. My top recommendations for this crispy fried chicken recipe are vegetable oil, canola oil, or peanut oil. Lard will also work.
Wow!! This was delicious. Had a craving for crispy fried chicken and this totally hit the spot. Really clear instructions and fantastic result. Will definitely make again and again. Had it with crispy roast potatoes and your delicious chipotle cauliflower. Yummy yummy dinner. Thanks Nagi.
A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice. I did something this weekend I seldom do anymore. I fried chicken.
Ehh. Just so so. Crispness was great. I used 6 oz each, 2-6 oz, chicken breasts. I cooked 1 at a time in my small air fryer and cooked at 375 for 6 min each side. I used the seasoning recommendation what I think needed more red pepper. I also did not add salt and pepper which I think would have helped with the flavor. I am also not a fan of white meat chicken, I will try thighs next time.I consider this first attempt a flop but I am willing to try again.I made up something similar with a thick cut pork chop a while back but used pork type spices.
The Southern Fried chicken (Traditional) is so freakin gooood! I love it and had turnip greens, spinach, mustard greens mixed. Cooked the greens with smoked cajun seasoned turkey meat. Made a bowl of tater salad. Family and I had a delicous dinner, Next time the fried chicken will be a breakfast treat with cheese grits , scrambled eggs and buttermilk biscuits with some maple syrup. Thanks for the recipe
I have been making fried chicken for years, and obliviously the wrong way! The chicken came out perfect, like I bought it out of a restaurant. Who would know the key is using peanut oil for frying because of the high boiling point? Who knew? I will always cook it this way . The seasonings were great too!
Best. Fried. Chicken. Ever. Who knew that brining in a couple of tablespoons of sugar and salt would make such a difference, but it absolutely does, as does the corn starch in the flour. OK, the hot sauce too. Use the recipe. I deep fried ours and it turned out crazy good. Thanks Rosie!
Homemade Chicken and Waffles is a true soul food brunch dish that everyone loves. My recipe includes juicy Southern fried chicken and fluffy waffles with an amazing sweet and spicy sauce made with maple syrup or honey. 2b1af7f3a8