Chicken Fried Chicken
Tender, juicy chicken breast or thigh breaded in a seasoned flour coating and pan-fried until golden and crispy. A versatile base dish where you swap the protein, sauce, and sides to create countless variations.
Ingredients
Method
Pat the chicken dry with paper towels. If breasts are thick, place between plastic wrap and pound gently with a meat mallet to about ½ inch even thickness.
In a shallow dish, combine flour, salt, pepper, and paprika. In another shallow dish, beat the eggs lightly.
Coat each piece of chicken in the egg, letting excess drip off, then dredge thoroughly in the seasoned flour, shaking off excess.
Heat oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Working in batches if needed, carefully lay breaded chicken into the hot oil.
Fry for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel–lined plate to drain.
Arrange on a serving platter, sprinkle with fresh herbs, and serve hot with your choice of sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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