Pounded out chicken breasts are dredged in a Southern seasoned flour mix and pan-fried to golden, extra crispy perfection! Top with a ladle-full of white country gravy and don't forget the mashed potatoes on the side.
- 4 boneless, skinless chicken breasts
- 1 tablespoon Kosher salt
- 1 ½ teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 ½ cups all-purpose flour, separated
- 2 large eggs, slightly beaten
- ¾ cup milk
- 2 dashes hot sauce
- 2 cups canola oil
- 3 tablespoons unsalted butter (or oil from the fried chicken)
- 3 tablespoons all-purpose flour
- 2 cups warmed whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
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To pound out the chicken breasts, place each breast one at a time in a gallon-sized ziptop bag, removing as much air as possible before sealing. Then, using either the flat side of a mallet or a rolling pin, begin firmly pounding on the large end of the breast, working your way to the other side. Do this until the entire breast is about a ¼ inch in thickness. You want the chicken as thin as you can get it, without tearing up the meat. Transfer the chicken to a work surface and set aside.
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Combine salt, paprika, pepper, garlic powder, and onion powder in a small bowl and set aside.
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Have ready three shallow dishes for the dredging station. Add 1 cup of flour to the first dish. Add the eggs, milk, and hot sauce to the second dish. Mix to combine. Add 1 ½ cup flour and about ½ of the spice mixture to the third dish, and mix to combine.
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Sprinkle the remaining spice mixture evenly over both sides of the chicken breasts and rub to adhere. Then, dip each breast in the plain flour and shake off any excess. Next, dip it completely into the egg wash mixture, and lastly, thoroughly coat it in the seasoned flour.
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Add the oil to a large skillet over medium-high heat. Once the oil reaches between 350-375°F, begin frying the chicken breasts one at a time.
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Fry for 3-4 minutes on one side, then flip the breast and fry for 2-3 minutes more on the second side, until golden and cooked through.
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In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown.
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Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated.
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Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and season with salt and pepper. Ladle over your chicken fried chicken, serve, and enjoy!