Have you ever found yourself staring at a menu, confused by the term “chicken fried chicken”? I mean, isn’t all fried chicken… well, chicken that’s fried? This culinary conundrum has puzzled many food lovers, so I’m here to clear things up and dive deep into this beloved Southern dish.
The Basics: What Exactly Is Chicken Fried Chicken?
Chicken fried chicken is a Southern comfort food dish where a boneless, skinless chicken breast is pounded thin, dredged in seasoned flour, and pan-fried until golden and crispy. The name might sound redundant, but there’s actually a good reason for it!
The term “chicken fried” refers to the cooking method – the same technique used for chicken fried steak. So it’s chicken that’s prepared in the style of chicken fried steak, which itself is named for being steak prepared in the style typically used for fried chicken. Confusing? Maybe a little but delicious? Absolutely!
The key characteristics that make chicken fried chicken unique include
- Boneless, skinless chicken (usually breast meat)
- Pounded to an even thickness
- Coated in seasoned flour or a flour-based batter
- Pan-fried rather than deep-fried
- Often served with creamy white gravy
Chicken Fried Chicken vs. Regular Fried Chicken
To understand what makes chicken fried chicken special, we need to know how it differs from traditional fried chicken:
| Chicken Fried Chicken | Traditional Fried Chicken |
|---|---|
| Boneless, skinless chicken | Bone-in chicken with skin |
| Pounded flat | Natural chicken pieces |
| Pan-fried | Usually deep-fried |
| Always served with gravy | Often served without gravy |
| Inspired by schnitzel techniques | Derived from Scottish and West African traditions |
The difference is so significant that they’re truly separate dishes with their own unique preparations and characteristics. The similarities pretty much end at “chicken” and “fried”!
Origins and Evolution
Like many great American dishes chicken fried chicken has fascinating cultural roots. Most food historians trace its concept back to German and Austrian immigrants who settled in Texas during the 19th century. These immigrants brought with them recipes for Wiener schnitzel – a breaded and pan-fried veal cutlet.
As these cooking techniques spread throughout the South, they evolved. When beef was expensive or hard to find, resourceful cooks adapted the method using more affordable cuts of steak and, eventually, chicken. This adaptation gave rise to both chicken-fried steak and, later, chicken-fried chicken.
The early versions were likely simpler than what we enjoy today, relying on basic flour dredging and pan-frying in lard or whatever fat was available. Over time, the dish gained complexity with different seasonings, gravy variations, and cooking methods.
How to Make Chicken Fried Chicken Like a Pro
I’ve made this dish countless times, and here’s my breakdown of the perfect preparation:
1. Preparing the Chicken
Start with boneless, skinless chicken breasts. Pound them to an even thickness (about 1/4 to 1/2 inch) using a meat mallet or heavy skillet. This step is crucial for tenderizing the meat and ensuring even cooking.
Many cooks (myself included) recommend marinating the chicken in buttermilk for a few hours or overnight. This adds flavor and helps tenderize the meat further.
2. The Perfect Dredge
The dredging process is where the magic happens! A typical seasoned flour mixture includes:
- All-purpose flour
- Salt and black pepper
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper (optional for heat)
For the best results, use a double-dredging technique:
- Dip the chicken in beaten eggs or buttermilk
- Dredge in seasoned flour
- Dip again in the liquid
- Dredge again in flour
This creates that extra-thick, extra-crispy coating that’s characteristic of great chicken fried chicken.
3. Frying to Perfection
Unlike traditional fried chicken that’s often deep-fried, chicken fried chicken is typically pan-fried in about 1/4 to 1/2 inch of oil. Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
Fry the chicken over medium-high heat for about 5-7 minutes per side, until golden brown and cooked through (internal temp of 165°F).
4. The Essential Cream Gravy
Let’s be honest – chicken fried chicken without gravy is like a car without wheels. The classic white gravy is made using the pan drippings after frying:
- Pour off most of the oil, leaving about 2-3 tablespoons and the brown bits
- Add 2-3 tablespoons of flour to make a roux
- Cook the roux until it’s lightly browned
- Gradually whisk in about 2 cups of milk
- Simmer until thickened
- Season with salt, pepper, and maybe a dash of hot sauce
The result is a creamy, peppery gravy that perfectly complements the crispy chicken.
Common Questions About Chicken Fried Chicken
Why is it called “chicken fried chicken” and not just “fried chicken”?
It’s named for the cooking method! The “chicken fried” part refers to the technique used for chicken fried steak, which itself got its name because it was steak prepared in the style typically used for frying chicken. When cooks applied the same technique back to chicken, they called it “chicken fried chicken” to distinguish it from traditional fried chicken.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are actually more flavorful and naturally more moist than breasts. Just be sure to debone them and trim any excess fat before pounding them to an even thickness.
What sides go best with chicken fried chicken?
Classic Southern sides pair perfectly:
- Mashed potatoes (for soaking up that delicious gravy)
- Collard greens or green beans
- Corn on the cob
- Buttermilk biscuits
- Mac and cheese
- Coleslaw
Can I make it healthier?
While “healthy” and “chicken fried chicken” don’t typically go together, you can make some adjustments:
- Air fry instead of pan-fry
- Use whole wheat flour for the coating
- Make a lighter gravy using low-fat milk or Greek yogurt
- Bake it in the oven after a light spray of oil
Just remember, these changes will affect the traditional taste and texture.
Regional Variations
Like many beloved dishes, chicken fried chicken has developed regional variations across the South:
- Texas Style: Often features a thicker crust and peppery gravy
- Louisiana Influence: Might include Cajun seasonings in the flour mixture
- Appalachian Version: Sometimes uses a cornmeal component in the breading
- Modern Restaurant Twists: Many chefs now offer versions with added herbs, spices, or special gravy variations
Why Chicken Fried Chicken Remains a Beloved Dish
There’s something undeniably comforting about chicken fried chicken. The crispy exterior giving way to tender, juicy chicken, all topped with creamy, peppery gravy – it’s a textural and flavor experience that satisfies on a deep level.
It’s also a dish that represents the ingenuity and resourcefulness of Southern cooking. Taking influences from European immigrants and adapting them to available ingredients, Southern cooks created something uniquely American.
Whether you’re enjoying it at a roadside diner, an upscale Southern restaurant, or making it in your own kitchen, chicken fried chicken represents comfort food at its finest. It might not be something you eat everyday (your arteries would probably thank you for that restraint!), but when you’re craving something satisfying and soulful, few dishes can compete.
I’ve cooked this dish for countless family gatherings, and while it’s a bit messy to prepare, the reactions are always worth it. There’s nothing quite like watching someone take their first bite of perfectly prepared chicken fried chicken and seeing their eyes light up with delight.
So next time you spot “chicken fried chicken” on a menu, you’ll know exactly what you’re getting – and why it deserves its seemingly redundant but perfectly logical name.
Have you tried making chicken fried chicken at home? What’s your secret ingredient or technique? I’d love to hear about your experiences with this classic Southern comfort food!
HOW TO MAKE COUNTRY GRAVY:
- Using about 1/4 cup of your cooking oil add it to a heavy bottomed skillet and heat at medium heat.
- Whisk in flour until combined and keep whisking for about 1 minute.
- Slowly add in your milk a little at a time continually whisking until all lumps are gone and gravy has thickened up.
- Add in salt and pepper to your liking.
We like to use the cooking oil from when we cook the chicken, but if you don’t want to use that, just melt the same amount of butter in a pan and make it that way, or if you keep a stock of bacon fat around you can use that as well.
If you are craving comfort this seriously is the recipe that you need to reach for! I mean seriously, deep fried chicken, gravy, how can you say no to that!
WHAT GOES GOOD WITH CHICKEN FRIED CHICKEN?
There are so many things that go good with this Chicken Fried Chicken recipe, pretty much anything that you would serve with regular fried chicken would work perfectly some of our favorites you can see below.
These sides are perfect if you want to make a large family meal out of this recipe! Also, this is good for any time of year. While it truly is a comfort dish that we love in the cooler months, we make it all year long!