Shared by Nickellaneous
Chicken Fried Chicken
Crispy fried chicken with a buttermilk and vodka marinade, double-dredged for maximum crunch.
Recipe by
Nickellaneous
@nickellaneous
Chicken fried chicken, one of my family’s favs. Took me several tries to lock in a recipe I liked. Recipe in bio! #cooking
Chicken Fried Chicken
From the creator
My wife’s favorite childhood meal that her mom would make. While hers was made in the oven, I adapted a pan-fry recipe to our liking, to cook it faster while keeping the chicken juicy instead of dry.
Ingredients
2 chicken breasts (halved into 4 filets)
1 cup buttermilk
2 tbsp vodka or bourbon
1 tbsp salt (for marinade)
2 eggs
2 cups all-purpose flour
1-2 tbsp baking powder
1-2 tbsp corn starch
2 tsp salt
2 tsp black pepper
2 tsp granulated garlic (optional)
2 tsp paprika (optional)
1/4 cup vegetable oil (more as needed)
Directions
- 1
Cut chicken breasts in half to create thin filets.
- 2
Place chicken in a ziplock bag or under plastic wrap. Pound to 1/4 inch thickness.
- 3
Combine buttermilk, salt, and vodka in a bowl or ziplock bag. Add chicken and coat. Refrigerate for at least 1 hour or overnight.
- 4
Whisk flour, baking powder, corn starch, and seasonings in a bowl.
- 5
Mix eggs and fresh milk or buttermilk. Sprinkle baking powder and corn starch over top.
- 6
Remove chicken from marinade, pat excess liquid off.
- 7
Drizzle a tbsp of marinade over dry mixture and whisk.
- 8
Lightly dust chicken in flour mix, coat in egg mixture, then dredge in flour mix again. Set on a sheet pan.
- 9
Heat oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Rest before serving.
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