What is chicken fried chicken?
Chicken Fried Chicken is a classic Southern dish consisting of boneless chicken breast that is marinated, fried, and often served with a creamy gravy.
It is similar to chicken fried steak but made with chicken instead of beef, giving it a tender texture and juicy flavor. Here’s what makes it special:
Preparation: Chicken breasts are usually pounded to a uniform thickness, dipped in a flour mixture (sometimes with buttermilk or egg for extra coating), then breaded for a thick, crunchy crust. Is withdrawn again.
Frying: Breaded chicken is deep-fried or pan-fried until golden and crispy.
Serving: It is usually topped with a creamy white gravy made from pan drippings, milk, and black pepper, and served with mashed potatoes or vegetables.
This dish is comforting, and flavorful, and has the crispness of fried chicken with the tenderness of cutlets.
Who invented fried chicken?
The exact origins of fried chicken are unclear, but it is generally believed to be a fusion of the culinary traditions of Europe and West Africa, which then developed uniquely in the American South.
European influence:
Scottish immigrants to the American South brought the tradition of baking or frying chicken without batter, as opposed to the baked or boiled methods commonly used in England. Scottish settlers first introduced this simple fried chicken technique to America.
West African Influences:
Slaves brought their cooking methods to West African America, including frying meat and using spices. He combined these techniques with ingredients available in the American South, adding spices and flavors to fried chicken, which became a cornerstone of Southern cuisine.
Development in the American South:
Over time, fried chicken became a staple of South American cuisine, especially popular in African American communities. The fried chicken was inexpensive, easy to prepare, and a dish that could be made to serve large groups, making it ideal for gatherings and Sunday dinners.
Seasoning and battering techniques developed in the South gave fried chicken its famous crispy, flavorful crust and juicy interior.
Popularity:
In the 20th century, fried chicken became even more popular with the rise of fast food chains like KFC, which introduced southern-style fried chicken to the world. Now, fried chicken is enjoyed in different forms around the world, with each region adding its unique twist.
Although no one person “invented” fried chicken, it is the result of cultural fusion and innovation, particularly rooted in the culinary history of the American South.
Chicken Fried Chicken with Cream Gravy
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1 cup buttermilk
1 large egg
1 teaspoon hot sauce (optional, for a little spice)
For the bread:
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon of garlic powder
1 tsp onion powder
1 teaspoon of salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for extra heat)
To fry:
Vegetable oil (or other high-heat oil such as peanut oil)
For the cream gravy:
3 tablespoons of butter
3 tablespoons of flour
2 cups of milk
Salt and pepper, to taste
Instructions:
Prepare the chicken.
Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are about 1/2 inch thick. This helps the chicken cook evenly and become tender.
Whisk together the buttermilk, eggs, and hot sauce in a large bowl. Add the chicken breasts, making sure they are completely submerged. Cover and let marinate for at least 1 hour, or in the refrigerator for up to 4 hours.
Prepare the bread.
Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish.
Chicken Bread
Remove the chicken from the marinade, allowing any excess to drip off.
Dredge each piece in the cooked batter to ensure a good coating. Set aside on a plate and let it rest for about 10 minutes. This helps the coating stick while frying.
Heat oil and fry the chicken.
Add enough oil to a large skillet to cover the bottom by about 1/4 to 1/2 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
Carefully add the chicken breasts to the skillet (working in batches if necessary to avoid overcrowding). Fry for 4-5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it drain on a wire rack or paper towel.
Make the cream gravy.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the milk, stirring constantly to avoid lumps. Cook the gravy, stirring frequently, until it thickens (about 3-5 minutes)—season with salt and pepper to taste.
Serve.
Place each fried chicken piece on a plate and drizzle with the cream gravy. Serve with mashed potatoes, green beans, or biscuits for a complete Southern meal.