Country fried chicken is the pan-fried version of Country Fried Steak (CFS), but made from chicken. This fried chicken dish is breaded with seasoned flour and then fried to doneness. Since beef is a tougher cut the steak is typically tenderized and deep-fried in order to cook down. However, chicken breasts are quicker to cook hence the cooking techniques. It is one of America’s comfort food that was big in the South where meat production was popular.

Ideally, once the chicken was removed from the greasy pan, it was an easy way to make the gravy from the residue of the chicken crust. Today many restaurants use pre-packaged gravy to quicken the preparation however, its nothing hard to make from scratch. As of a result many Fried Chicken recipes are commonly served with a side of potatoes (mashed potatoes for cutlets), and a vegetable.

Restaurants such as Ninety-nine serves their Country Fried Chicken with gravy, Russet mashed potatoes, corn, and a warmed honey-glazed biscuit. This recipe is in inspiration of my favorite entree!

For more information on Country Fried Steak, German schnitzel, (similar) or Scottish collops visit Wiki.

Ingredients for the Wet Batter:

• Buttermilk
• baking soda (meat tenderizer)

Breading:

• all-purpose flour
• cornstarch
• garlic powder
• onion powder
• baking soda
• cayenne pepper
• seasoned salt
• salt
• black pepper
• white pepper
• paprika
• granulated sugar

Gravy:

• spices
• cornstarch
• fat (shortening)
• flour
• dry milk
• water

1. Slice each chicken bread in half lengthwise (or pound thin with a meat mallet.)
2. Make the chicken tenderizer by combing the buttermilk and baking soda together. Marinade the chicken for 10 minutes.
3. In a large mixing bowl; whisk together the breading ingredients and add the marinated chicken breasts.
4. Press the seasoned flour into chicken and toss in the flour pressing and patting breading into the chicken until all the creases are coated. Lightly shake off any excess flour and repeat with the remaining chicken breasts.
5. Fry in a few inches of oil until crispy or until meat thermometer reads 165°F.
6. Transfer to a wire rack and keep warm in the oven while the remainder chicken cooks. This also prevents cold and soggy chicken.
7. Serve with mashed potatoes, corn, cranberry sauce, and buttermilk biscuits.

Country fried steak (also known as Chicken Fried Steak) is breaded and deep fried beef, whereas Country Fried Chicken is pan-fried chicken. Either poultry selections are dredged in seasoned flour to create crispy meat and also, vary in gravy. Some variations are covered in brown gravy or peppery white gravy.

To achieve that desired shaggy skin on chicken, press the coating into the chicken breast multiple of times flipping and pressing the flour into the meat. Having some bits from the batter residue helps the chicken create little bits and lumps. If you need to give the flour a jump start to those bits, drizzling some wet batter into the seasoned flour helps create little lumps without dredging a batch of chicken.

• Buttermilk is not the only way to marinate chicken! However, since this fried chicken recipe calls for baking soda (also known as a meat tenderizer) I like to quench the bitterness with something acidic like buttermilk. Cultured buttermilk is usually thick and creamy which is also a better alternative to milk since milk is much thinner.
• Acidic ingredients also help break down the meat better. I’ve been using baking soda as a meat tenderizer for sometime now and love how tender and quick it makes chicken! Buttermilk or vinegar is always a good idea to quench the bitterness coming from the baking soda which is far more stronger than baking powder.
• A thicker batter helps the breading stick to the chicken and since buttermilk is typically on the thicker side its a better option than milk, unless you’re using eggs.

If you have some buttermilk use it. However, it’s not the only way to make fried chicken.

The best way to tenderize chicken breasts is to start with thinner chicken breasts and use my secret meat tenderizer, by adding baking soda! You can pound or slice the chicken breasts if you wish but stick to about 1/4″ thickness.

Once you have the desired thickness, simply marinate in 1 teaspoon of baking soda and 1 cup of buttermilk. All you need is 10 minutes to marinade and your ready to bread and fry your chicken breasts! No more soaking for hours or overnight with baking soda!

Thinner chicken, cooks evenly and fast. Keep in mind chicken also plumps up when it’s cooking so don’t stress if it looks thin. Besides, restaurants chicken is typically on the thinner side and is usually a decent serving with different sides.

The Best substitute for buttermilk is to mix 2 Tablespoons of vinegar (or juice of a lemon or lime) for each cup of milk. Sour cream and yogurt can also be incorporated with a splash of milk to make it smoother for dipping chicken.

• Mashed Potatoes
• Mushroom Gravy
• Pork Gravy
• Brown mushroom gravy
• Buttermilk Biscuits
• Corn
• Cheesy Broccoli
• Cucumber Tomato Salad 
• Cranberry sauce

If you get any leftovers pop them into an airtight container and keep refrigerated for up to 3 days.

To reheat: Microwave or warm in the oven until hot.

Can freeze up to 3 months.

• Deep Pot to fry chicken in so oil doesn’t splatter.
• Baking Soda (Meat Tenderizer)
• Mixing bowl to bread chicken well
• Wire Cooling Racks to keep fried chicken warm in the oven and prevent soggy bottoms
• Kitchen Tongs to remove chicken from grease