There’s just something so satisfying about fried chicken. Whether you deep fry it (or deep fry and then bake it) or pan fry it, that crispy bready goodness and the moist, tender meat it conceals is unmatched. This chicken is extra moist and tender, because it’s marinated in buttermilk before being pounded out flat, breaded and finally fried. For the buttermilk biscuits, follow Ian’s recipe, substituting canola oil and buttermilk for olive oil and milk, and leaving out the pepper and rosemary.
Chicken-Fried Chicken with Biscuits & Gravy
For the chicken:
- 2 boneless, skinless chicken breasts
- 1/2 c buttermilk (plus a splash or two to mix with the egg)
- 1 egg, beaten
- 1 c all purpose flour
- 1 c seasoned bread crumbs
- 1 tsp garlic powder
- 1 tsp chili powder
- salt and pepper
- canola oil
For the gravy:
- 2 c. chicken stock
- 1/2 c. flour (more or less as needed to thicken)
- a splash of Gravy Master
- salt & pepper to taste
Do ahead: In a plastic ziplock bag, place chicken breasts and buttermilk, and allow to marinate in the fridge overnight OR out of the fridge for 30 minutes to 2 hours.
Remove the breasts from the bag and discard remaining buttermilk. Place one breast back in the bag and pound thin with a meat mallet, hammer or other heavy, blunt object. I don’t think I have to tell you this is great stress relief. When you’re satisfied with the flatness and tenderness, remove that breast and repeat the process with the other. In a small bowl, beat together egg with a splash of buttermilk. In another, larger bowl, combine flour, bread crumbs and seasoning. Heat about a half inch of canola oil in a frying pan until shimmering but not smoking. Coat chicken liberally with first the egg mixture, then the breading mixture, and place in the frying pan. Cook evenly on both sides and remove from oil to a paper towel to drain. In a small saucepan, whisk together chicken broth and flour until you reach the desired thickness. Add a few drops of Gravy Master for color and depth of flavor, and serve over chicken breasts.