Twice Battered Fried Chicken: Finally! A fried chicken with the perfect "crunch" on it
I spent two years at college in North Carolina, in addition to that influence my family and I vacation in the state every year during the summer. To say that I have a special place in my heart for Southern food would be a dramatic understatement.
Fried Chicken is usually at the top of everyone's list when they think of southern cuisine. So, today I'm sharing a twice battered chicken recipe. Now, you could definitely bake this chicken in the oven to make a healthier version, but it doesn't usually get as crispy, and you are going to want to watch to make sure it doesn't get SUPER DUPER dry on the inside.
Ingredients:
Boneless, skinless Chicken breasts
S&P
Breadcrumbs
Flour
Milk
Eggs
Vanilla Extract
Paprika
Don't worry! I will give you quantities later in the recipe!
1.) Wash and clean any fat off of your chicken breasts. Then slice them into smaller pieces if they are not thin already. *I tenderized mine (smacked it with a rolling pin until it started to thin out) and then sliced the breasts into 3 pieces
2.) Start heating a skillet with oil about 1/4 of the way full. I used coconut oil, you should feel free to use whatever kind of oil you would like. While the oil is heating, start on your batter and dipping mixture.
3.) Mix 3/4 c. breadcrumbs, 1 TBSP paprika & 1/2 c. flour for every 3! chicken breasts. Add S&P to taste.
4.) In a separate bowl, scramble 2 eggs, 1/3 c. milk, & 1/4 tsp. of vanilla extract for every 3 chicken breasts your are making.
*So if you are making 6 chicken breasts just double everything: 1 1/2 c. breadcrumbs, 2 TBSP paprika, 1 c. flour, 4 eggs, 2/3 c. milk & 1/2 tsp of vanilla.
5.) make sure your oil is hot enough, I always check this by dropping a few breadcrumbs into it. If the oil fizzes, it's hot enough.
Once your oil is heated through take your chicken, salt and pepper both sides of each piece.
Dip the chicken into the egg mixture, into the breadcrumb mixture and then BACK! into the egg mixture and the breadcrumb mixture again. Each pieces of chicken should visit the egg and breadcrumb baths TWICE.
6.) Once your chicken is breaded, lay the chicken carefully into the oil ** The oil will be very hot so make sure you don't burn yourself!**
7.) Fill your skillet with chicken pieces and let them cook. Each piece will need to be flipped. You will know when to flip with the side down in the oil turns golden brown and is crusty and not soggy. Flip your chicken pieces.
8.) For your chicken that is finished, take a plate and cover it with paper towels. Lay your finished chicken pieces on the paper towels to let any excess oil drain off.
I made an additional gravy to go with my chicken, that recipe at the bottom!
You've done it! You are now one step closer to brushing up your cooking skills and your Southern Hospitality.
Chicken Gravy:
Strain off any remaining oil BEING SURE TO LEAVE THE BROWN BITS AT THE BOTTOM OF THE PAN!!! That is where all your flavor will come from.
Once you are left with your brown bits add breadcrumbs, flour, paprika, S&P, & milk to your pan. Whisk your ingredients together until it bubbles. Once it bubbles, reduce the heat to a simmer and let the sauce thicken.
You will known your gravy is the right consistency when you take your spoon, turn it over and can swipe your finger over the back of it and your gravy holds it's place. (Photo of what I mean below)
Use the gravy ingredients to the quantity that you would like. In general you are going to want a ratio of 1:1 with your wet (milk) and dry ingredients (breadcrumbs, paprika, flour). In other words, the same amount of each in the pan.
Use a whisk to make sure there aren't any lumps in your gravy! Salt and pepper to taste.
Fried Chicken is usually at the top of everyone's list when they think of southern cuisine. So, today I'm sharing a twice battered chicken recipe. Now, you could definitely bake this chicken in the oven to make a healthier version, but it doesn't usually get as crispy, and you are going to want to watch to make sure it doesn't get SUPER DUPER dry on the inside.
Ingredients:
Boneless, skinless Chicken breasts
S&P
Breadcrumbs
Flour
Milk
Eggs
Vanilla Extract
Paprika
Don't worry! I will give you quantities later in the recipe!
1.) Wash and clean any fat off of your chicken breasts. Then slice them into smaller pieces if they are not thin already. *I tenderized mine (smacked it with a rolling pin until it started to thin out) and then sliced the breasts into 3 pieces
2.) Start heating a skillet with oil about 1/4 of the way full. I used coconut oil, you should feel free to use whatever kind of oil you would like. While the oil is heating, start on your batter and dipping mixture.
3.) Mix 3/4 c. breadcrumbs, 1 TBSP paprika & 1/2 c. flour for every 3! chicken breasts. Add S&P to taste.
4.) In a separate bowl, scramble 2 eggs, 1/3 c. milk, & 1/4 tsp. of vanilla extract for every 3 chicken breasts your are making.
*So if you are making 6 chicken breasts just double everything: 1 1/2 c. breadcrumbs, 2 TBSP paprika, 1 c. flour, 4 eggs, 2/3 c. milk & 1/2 tsp of vanilla.
5.) make sure your oil is hot enough, I always check this by dropping a few breadcrumbs into it. If the oil fizzes, it's hot enough.
Once your oil is heated through take your chicken, salt and pepper both sides of each piece.
Dip the chicken into the egg mixture, into the breadcrumb mixture and then BACK! into the egg mixture and the breadcrumb mixture again. Each pieces of chicken should visit the egg and breadcrumb baths TWICE.
6.) Once your chicken is breaded, lay the chicken carefully into the oil ** The oil will be very hot so make sure you don't burn yourself!**
7.) Fill your skillet with chicken pieces and let them cook. Each piece will need to be flipped. You will know when to flip with the side down in the oil turns golden brown and is crusty and not soggy. Flip your chicken pieces.
8.) For your chicken that is finished, take a plate and cover it with paper towels. Lay your finished chicken pieces on the paper towels to let any excess oil drain off.
I made an additional gravy to go with my chicken, that recipe at the bottom!
You've done it! You are now one step closer to brushing up your cooking skills and your Southern Hospitality.
Chicken Gravy:
Strain off any remaining oil BEING SURE TO LEAVE THE BROWN BITS AT THE BOTTOM OF THE PAN!!! That is where all your flavor will come from.
Once you are left with your brown bits add breadcrumbs, flour, paprika, S&P, & milk to your pan. Whisk your ingredients together until it bubbles. Once it bubbles, reduce the heat to a simmer and let the sauce thicken.
You will known your gravy is the right consistency when you take your spoon, turn it over and can swipe your finger over the back of it and your gravy holds it's place. (Photo of what I mean below)
Use the gravy ingredients to the quantity that you would like. In general you are going to want a ratio of 1:1 with your wet (milk) and dry ingredients (breadcrumbs, paprika, flour). In other words, the same amount of each in the pan.
Use a whisk to make sure there aren't any lumps in your gravy! Salt and pepper to taste.
This might be my favorite thing that you've made. The light vanilla taste is an excellent complement to the salty, savory crunch of the chicken.
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